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Prawn Malai Curry Recipe

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Prawn Malai Curry Recipe

  • Non Veg
    • 40 min
    • Serves 4
    • Medium



    This is a popular Bengali curry that’s often prepared for special occasions. Prawns are cooked in thick coconut gravy with whole aromatic spices. Serve with lime rice for a sumptuous meal.


    Health Benefits:

    1. Prawns provide low fat source of proteins.
    2. Prawns provide your body with unsaturated fat. This helps improve blood cholesterol levels.
    3. Prawns contain omega-3 fatty acids which help in reduction of inflammation, risk of heart disease, cancer, arthritis and help in the functioning of the brain.
    4. Prawns are a source of vitamin B-12, B-6 and niacin.
    5. The coconut milk provides your body with quick energy.
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    How to Make Prawn Malai Curry

    1. Clean prawns with salted water to draw out excess water. Drain.
    2. Mix the prawns with 1/4 tsp. turmeric, pinch salt, some chopped onion, pinch ginger paste, and cumin seeds. Marinate for 30 minutes. 
    3. Grind the remaining onion and ginger paste to make a smooth paste.
    4. Heat ghee in a pan. Fry prawns in the pan until they turn brown. Transfer prawns to a bowl.
    5. Heat oil in the pan.
    6. Add cinnamon, cardamom, and cloves and sauté for few seconds.
    7. Add onion-ginger paste and cook on low heat for 5 to 6 minutes.
    8. Add remaining turmeric, chilli powder, garam masala, and salt and sauté for few seconds.
    9. Add coconut milk and little amount of water. Cook for 4 to 5 minutes.
    10. Add green chillies and prawns and cook 5 minutes. Garnish with chopped cilantro leaves and coconut flakes.
    11. Serve with rice.


    Pack this recipe and keep it warm in a smart and attractive lunch box known as the Vaya Tyffyn. My favorite is the golden one but there are others like the graphite, maple, wool, cheetah, black and denim.


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