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Prawn Malai Curry

03/09/2018
Prawn Malai Curry

In Bengal, the son-in-law always get special treatment and that is well complimented with the food that is served to him. One of the dishes that he is sure to be served during Jamai Soshti or Durga Puja is the Prawn Malai Curry. As the name depicts, this is one of the royal foods from Bengal with its rich creamy gravy and soft lightly fried prawns in it that will just melt in your mouth. So I bring to you the most expensive dish found in the menu of any Bengali restaurant at the comfort of your home, made by your own hands. Dig in!

What you’ll need!

  • King Prawns – Washed, Cleaned and Deveined – 15 pieces (Bro Tip: Get the ones you get in any Supermarket to save on the hassle of cleaning them)
  • Green Cardamom – 2
  • Cinnamon – 1 inch stick
  • Bay leaf – 1
  • Dry Red Chili – 1
  • Onion – 1 medium – Chopped
  • Tomato – 1 medium – chopped (Tomatoes should be slightly lesser than onions)
  • Ginger and Garlic Paste – 1 Tsp each
  • Cashew and Almond paste – 1 Tbsp
  • Turmeric, Red Chili, Coriander, Garam Masala – Powder – 1 Tsp each
  • Coconut Milk – ½ Cup
  • Cream – 2 Tbsp
  • Green Chili – 2
  • Mustard oil – 4 Tbsp
  • Salt – To taste
  • Sugar – To taste

How to cook!

  1. Marinade the prawns in a little salt and little turmeric powder for 15 mins.
  2. In a nonstick kadhai, heat 2 Tbsps of Mustard oil till it is smoking hot. Add the marinated prawns and fry each side for not more 30 secs on a medium to high flame. Take them out and keep aside.
  3. Add some more oil and heat it. Add the whole spices (Cardamom, Cinnamon, bay leaf, red chili) and cook for 30 secs.
  4. Once you get the aroma from the spices, add the chopped onions and sauté till they are golden or translucent. Remember we do not want to brown the onions here.
  5. Add in the ginger and garlic paste and cook till the raw smell goes away.
  6. Add in all the powdered spices and cook for another 30 secs. Add some water if the masala starts burning.
  7. Add the chopped tomatoes, mix well, lower the flame and cover the lid to cook for another 2 mins.
  8. Once the tomatoes are soft, add in the cashew and almond paste and cook for 30 secs.
  9. Next goes in the coconut milk and fried prawns. Cook on a low flame for a minute.
  10. Check for salt. Add a tsp of sugar here. Add fresh cream and 2 slit green chilies. Cover the lid and simmer on a low flame for 3-4 mins.
  11. It’s done now. Serve with hot steam rice and feel heaven.
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