Prawn Malai Curry
Prawn Malai Curry is a classic Bengali-style coconut prawn curry.Juicy prawns are cooked in a fragrant, creamy coconut-milk gravy.Whole spices, ginger, turmeric, and chili create its distinctive aroma.The gravy is rich and silky while allowing the natural sweetness of prawns to shine.It is traditionally served with hot steamed rice.This elegant curry is perfect for festive meals and special family lunches.
Ingredients
For the Prawns
- 500 g medium or large prawns, cleaned and deveined
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 1 tablespoon mustard oil or vegetable oil
For the Curry
- 1½ cups thick coconut milk
- ½ cup water
- 1 large onion, finely ground or very finely chopped
- 1 tablespoon ginger paste
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons mustard oil or cooking oil
Whole Spices
- 2 bay leaves
- 1-inch cinnamon stick
- 3 green cardamom pods
- ½ teaspoon cumin seeds
For Garnishing
- 1–2 green chilies, slit
- 1 tablespoon fresh coriander leaves, optional
Instructions
Clean and Marinate the Prawns
- Clean and devein the prawns thoroughly. Rinse them quickly and pat them dry.Place the prawns in a bowl and add turmeric powder and salt. Mix gently and allow them to marinate for about 10 minutes.
Lightly Fry the Prawns
- Heat mustard oil in a wide pan over medium heat.Add the marinated prawns and lightly fry them for about 1–2 minutes per side. Do not cook them completely at this stage.Remove the prawns and set them aside.
Temper the Whole Spices
- Add the remaining oil to the same pan.Add bay leaves, cinnamon, cardamom, cloves, and cumin seeds. Allow the spices to sizzle gently until fragrant.
Cook the Onion and Ginger
- Add the finely ground or chopped onion. Cook over medium-low heat until soft and lightly golden.Add the ginger paste and green chilies. Sauté for another 1–2 minutes until the raw aroma disappears.
Add the Ground Spices
- Add turmeric, Kashmiri chili powder, coriander powder, cumin powder, salt, and sugar.Add a small splash of water and cook the masala over low heat for 2–3 minutes. Stir frequently to prevent the spices from sticking or burning
Add Coconut Milk
- Pour in the coconut milk and ½ cup water. Stir gently until the gravy becomes smooth.Bring it to a gentle simmer over medium-low heat.Avoid boiling the coconut milk aggressively, as gentle cooking helps maintain a smooth and creamy gravy.
Add the Prawns
- Return the lightly fried prawns to the curry.Gently coat them with the gravy and simmer for approximately 4–6 minutes, or until the prawns are cooked through.Avoid prolonged cooking because prawns can quickly become rubbery
Finish the Curry
- Add the slit green chilies and adjust the salt if necessary.Turn off the heat and allow the curry to rest for 5 minutes before serving.Serve hot with freshly steamed basmati rice or traditional white rice.
Notes
- Fresh prawns provide the best flavor and texture, but good-quality frozen prawns can also be used.
- Do not overcook the prawns, as they can become tough and rubbery.
- Mustard oil gives the curry a more traditional Bengali aroma.
- Kashmiri chili powder provides attractive color without making the curry excessively hot.
- Full-fat coconut milk creates the richest and creamiest gravy.
- Sugar balances the mild heat and richness of the coconut milk.
- Keep the coconut gravy at a gentle simmer rather than a vigorous boil.
- Allowing the curry to rest briefly before serving helps the flavors come together.