Prawn Malai Curry

4.5
(14)
9 Reviews
5 Photos

This delicious, malai curry is so easy to make. The word malai means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.

Submitted by Niloufer
Published on April 3, 2019
5
5
5
5
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

Garam Masala:

  • ¼ teaspoon cardamom seeds

  • 3 whole cloves

  • 3 (1-inch) pieces cinnamon stick

  • 2 tablespoons vegetable oil

  • 4 whole cloves

  • 4 green cardamom pods

  • 2 (1 1/2-inch) pieces stick cinnamon

  • 1 onion, grated

  • 1 ¼ teaspoons ginger paste

  • 1 ¼ teaspoons garlic paste

  • ½ teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper

  • ½ cup finely chopped tomato

  • ½ cup water

  • 1 cup coconut milk

  • 1 pound tiger prawns, peeled and deveined

  • 1 teaspoon ghee (clarified butter) (Optional)

Directions

  1. To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.

  2. Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, about 5 minutes. Add ginger paste and garlic paste and cook for 2 minutes, stirring constantly.

  3. Stir in turmeric and cayenne pepper. Add chopped tomatoes and cook until tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for an additional 5 minutes.

  4. Pour in coconut milk and stir well. When mixture is just below boiling, stir in prawns. Sprinkle mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as coconut milk will curdle.

  5. As soon as prawns are pink and cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle reserved garam masala over the dish and serve.

29 home cooks made it!

Nutrition Facts (per serving)

343 Calories
21g Fat
14g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 343
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 63%
Cholesterol 175mg 58%
Sodium 71mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 25g 50%
Vitamin C 8mg 9%
Calcium 142mg 11%
Iron 5mg 28%
Potassium 314mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.