Prawn malai curry

Prawn malai curry

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This very famous prawn curry from Bengal is the most requested dish for special occasions in my family. Use the largest freshest prawns you can find. The heads contain fabulous flavour and are considered a delicacy in India. Even if you do not want to eat them, try leaving the shells on until the curry is cooked, and then remove them – they will deliver loads of additional flavour. The Hindi word for cream is malai, referring to the coconut creaminess of the sauce. Serve with steamed rice.

Ingredients

Quantity Ingredient
1kg raw large prawns, washed thoroughly, shelled and deveined, if desired
2 tablespoons turmeric
1/2-1 teaspoon salt, or to taste
vegetable or canola oil, for deep-frying

Sauce

Quantity Ingredient
4 green cardamom pods
2.5cm cinnamon stick
4 cloves
1 large onion, chopped
2 teaspoon Ginger paste
2 teaspoon Garlic paste
1 teaspoon turmeric
1 teaspoon chilli powder
1/2 teaspoon sugar
1/2-1 teaspoon salt, or to taste
2 large potatoes, peeled and cut into cubes
250ml Fresh coconut milk
or canned coconut milk, (see Note)

Method

  1. Put the prawns in a large bowl. Sprinkle with the turmeric and salt and toss to thoroughly coat the prawns.
  2. Heat the oil in a wok or deep-fryer to 180°C. Deep-fry the prawns a few at a time to seal, about 2 minutes. Transfer to a plate and set aside.
  3. Pour off most of the oil, leaving about 2 tablespoons in the wok. Heat this remaining oil over a medium heat. Add the cardamom pods, cinnamon, cloves and onion and sauté, stirring occasionally, for about 4 minutes or until the onion is golden brown. Add the ginger and garlic pastes, turmeric, chilli powder, sugar and salt and cook, stirring, for 2 minutes.
  4. Add 125 ml water, then stir in the potato. Reduce the heat to low, cover and simmer for 10 minutes.
  5. Stir in the coconut milk and then return the deep-fried prawns to the wok. Reduce the heat to very low, cover and simmer, stirring occasionally, for a further 10 minutes. The potato should be soft and the prawns translucent and firm to the bite. Serve hot.

Note:

  • Canned coconut milk will suffice, but if you can make your own with freshly grated coconut steeped in hot water and sieved, you’ll taste the difference. For this recipe, you will need 100 g of freshly grated coconut and 375 ml warm water.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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