Discover The Secret To Perfect Prawn Malai Curry With Detailed Recipe

Prawn Malai Curry is a Bengali delicacy made with prawns simmered in a creamy coconut milk sauce infused with aromatic spices. The prawns are first saut ed, then cooked in a rich gravy of caramelized onions, ginger, garlic, and spices. Serve this flavorful curry with rice or bread for a comforting meal.

Prawn Malai Curry is a classic Bengali dish featuring prawns cooked in a rich, creamy coconut milk gravy. The prawns are first marinated and lightly saut ed before being simmered in a flavorful base made of caramelized onions, ginger-garlic paste, and aromatic spices like cumin, cardamom, and cinnamon. Coconut milk is added to create a smooth, luscious sauce that perfectly complements the prawns. The curry is finished with a hint of ghee for extra richness and garnished with fresh coriander. Serve it hot with steamed basmati rice or Indian bread for a satisfying meal. The dish strikes a delicate balance between spice, sweetness, and creaminess, making it a favorite in Bengali cuisine.

Ingredients:

• 500 grams of prawns (medium to large size, cleaned and deveined)
• 1 cup coconut milk (fresh or canned)
• 2 medium onions (finely chopped)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2-3 green chilies (slit lengthwise)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (optional for extra heat)
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1 small cinnamon stick
• 1/2 teaspoon sugar (optional)
• Salt to taste
• 2 tablespoons mustard oil (or any cooking oil)
• Fresh coriander leaves for garnish
• 1 teaspoon ghee (optional for added richness)
• 1 tablespoon lime juice (for marination)

Step-By-Step Preparation:

1. Preparing the Prawns:

• Start by cleaning and deveining the prawns. Remove the shells and keep the tails intact for presentation if desired. Rinse the prawns thoroughly under cold water.
• Marinate the prawns with lime juice, a pinch of salt, and turmeric powder. Let them sit for about 15-20 minutes. This helps to eliminate any raw smell and adds a basic layer of flavor to the prawns.

2. Cooking the Prawns:

• Heat 1 tablespoon of mustard oil in a pan over medium heat. Once the oil is hot and smoking (mustard oil needs to be heated until it smokes to remove its raw pungency), add the marinated prawns.
• Saut the prawns for 2-3 minutes until they just turn pink. Be careful not to overcook the prawns at this stage as they will cook further in the curry. Remove the prawns from the pan and set them aside.

3. Preparing the Masala Base:

• In the same pan, add another tablespoon of mustard oil. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Let the spices sizzle for a few seconds until they release their aroma.
• Add the finely chopped onions and cook them on medium heat until they turn golden brown. This process takes around 8-10 minutes and is crucial for the depth of flavor in the curry.
• Once the onions are caramelized, add the ginger and garlic paste. Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears.

4. Adding the Spices:

• Lower the heat and add turmeric powder and red chili powder (if using). Stir the spices into the onion mixture and cook for another minute to let the spices blend well with the base.
• If the mixture looks too dry, you can add a splash of water to prevent the spices from burning.

5. Making the Curry:

• Add the coconut milk to the pan, stirring continuously to combine it with the masala. If you are using fresh coconut milk, ensure it is well-blended before adding.
• Bring the mixture to a gentle simmer. Add sugar at this stage if you want a slight sweetness in the curry, which balances the spiciness and the richness of the coconut milk.
• Let the curry simmer for 5-7 minutes on low heat, allowing the flavors to meld together.

6. Finishing the Curry:

• Add the saut ed prawns back into the pan. Stir gently to coat the prawns with the curry.
• Cook for another 3-4 minutes until the prawns are fully cooked and have absorbed the flavors of the curry. The prawns should be tender and juicy.
• If you prefer a thicker curry, cook for an additional few minutes to reduce the sauce. For a thinner curry, you can add a little water or more coconut milk.

7. Serving the Prawn Malai Curry:

• Once the prawns are cooked to perfection, add a teaspoon of ghee for a rich, final touch (optional).
• Garnish the curry with freshly chopped coriander leaves.
• Serve hot with steamed basmati rice or Indian bread like naan or paratha.
• The mild, creamy, and aromatic flavors of the Prawn Malai Curry pair beautifully with the rice or bread.

Tips:

• For the best flavor, use fresh prawns and freshly extracted coconut milk.
• Adjust the thickness of the curry according to your preference by altering the amount of coconut milk or by simmering the curry longer.
• Mustard oil adds a traditional touch, but if unavailable, you can substitute it with vegetable oil.