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Prawn Malai Curry

Succulent prawns cooked in a coconut based gravy inspired by the bong style "chingri malai curry".

Course Main Course
Cuisine Indian
Keyword Prawn Malai Curry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Persons
Author Manaswee

Ingredients

For Marination

  • 500 gms Medium Sized Prawns, de-veined
  • 1 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • To Taste Salt

For the Curry

  • 2 nos Onions (medium size)
  • 1 inch Ginger
  • 2 nos Green Chilli
  • 5-6 pods Garlic
  • 1 nos Bay Leaf
  • 2 nos. Green Cardamom
  • 1 nos. Red Chilli
  • 1/2 inch Cinnamon stick
  • 3-4 nos. Cloves
  • To Taste Salt
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Sugar
  • 1 tsp Garam Masala
  • 1 cup Coconut Milk
  • 1/2 cup Yogurt
  • 3 tbsp Oil
  • 1 tbsp Ghee or Clarified Butter
  • 1 tbsp Freshly chopped Coriander Leaves

Instructions

  1. Wash and clean the Prawns throughly and marinate them in salt, turmeric and red chilli powder for 15-20 mins

  2. While the prawns are marinating, in a grinding jar make a fine paste using the onion, garlic, ginger and green chilli together.

  3. Heat a pan and add the oil. Once the oil is hot, Lightly seers the prawns on both sides. It should take around 1 minute to do so. Overcooking the prawns at this stage will make them tough and chewy.

  4. After the prawns are lightly sautéed, take them out of the pan. In the same pan add 1bsp Ghee and let it melt. Add the whole spices and let them fry till they release their aroma

  5. Add the onion, ginger-garlic and green chilli paste which was prepared earlier. Let the paste cook for a while such that the raw smell. 

  6. Add sugar to the masala and saute for few more minutes. Adding sugar will help in caramelising the onions. Add Kashmiri red chilli powder and turmeric powder and salt to taste. Cook the masala together for 1-2 minutes.

  7. Whisk the yogurt till its smooth. Lower the flame and add the whisked yogurt into the pan, stirring continuously. If you add the yogurt on high flame...it will curdle and make the gravy full of lumps.

  8. Let the gravy cook until it leaves the sides and you can see the oil on the sides of the pan. At this stage, add the coconut milk and let it simmer for 5 mins.

  9. Once the gravy thickens, add the fried prawns and let them cook in the gravy for 3-5 minutes. 

  10. Add the Garam Masala and mix. Garnish with freshly chopped coriander leaves. Serve the piping hot Prawn Malai Curry with steamed rice or paratha as per your preference.