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Prawn Malai Curry

Prawn Malai Curry

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Niloufer

Niloufer

This delicious, mild 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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
  2. Heat the vegetable oil in a skillet over medium heat. Add the 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 the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
  3. Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
  4. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the 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 the coconut milk will curdle.
  5. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
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Reviews

Tatha
1

Tatha

2/2/2014

One minor correction - the word Malai in this recipe is derived from Malay. Reason- this recipe came to Bengal from Malayasia. Bengal, despite its topography and rich culinary heritage, has surprisingly ignored coconut in its recipes.

Ash
1

Ash

8/4/2013

This is just awesome! I used to eat this in a nearby Bengali restaurant and was craving it for a while since I can't go there anymore. Made it for dinner tonight and it was just the same. Thank you!!!

Izshtar6
0

Izshtar6

12/13/2013

It's pretty easy to make but to me it just seemed like it was missing something. Like maybe if you added some carrots or something. It had great flavor and it was different. I didn't have any ghee so I skipped that part. I served it over sticky rice but I'm sure basmati rice would be better.

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