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:
- Prawns provide low fat source of proteins.
- Prawns provide your body with unsaturated fat. This helps improve blood cholesterol levels.
- 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.
- Prawns are a source of vitamin B-12, B-6 and niacin.
- The coconut milk provides your body with quick energy.
Ingredients
prawns: 2 1/4 lb
ground turmeric: 1 tsp
salt to taste
onions: 3
ginger paste: 2 tbsp
cumin seeds--crushed: 2 tbsp
Ghee: 2 tbsp
vegetable oil: 3/4 cup
cinnamon sticks: 2
green cardamom pods: 3/4 oz
whole cloves: 5
chilli powder: 1 tsp
garam masala powder: 1 tsp
coconut milk: 2 cups
green chillies--finely chopped: 2-3
cilantro--chopped
coconut flake: 1 tsp
How To Make Prawn Malai Curry Recipe
- Clean prawns with salted water to draw out excess water. Drain.
- Mix the prawns with 1/4 tsp. turmeric, pinch salt, some chopped onion, pinch ginger paste, and cumin seeds. Marinate for 30 minutes.
- Grind the remaining onion and ginger paste to make a smooth paste.
- Heat ghee in a pan. Fry prawns in the pan until they turn brown. Transfer prawns to a bowl.
- Heat oil in the pan.
- Add cinnamon, cardamom, and cloves and sauté for few seconds.
- Add onion-ginger paste and cook on low heat for 5 to 6 minutes.
- Add remaining turmeric, chilli powder, garam masala, and salt and sauté for few seconds.
- Add coconut milk and little amount of water. Cook for 4 to 5 minutes.
- Add green chillies and prawns and cook 5 minutes. Garnish with chopped cilantro leaves and coconut flakes.
- 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.