Bengali Prawns Malai Curry With Steamed Rice Recipe

About this recipe

Bengali Prawns Malai Curry is a quintessential dish from West Bengal that combines the richness of coconut milk with the delicate flavors of prawns. This creamy curry is infused with aromatic spices like cumin and turmeric, creating a delightful harmony of taste and texture. Paired with fluffy steamed rice, it offers a complete and satisfying lunch experience. The prawns provide a high source of protein, while the coconut milk adds healthy fats for energy and creaminess. Cooking this dish is a rewarding experience, as the spices blend beautifully with the prawns, and the aroma fills your kitchen. Perfect for a hearty family meal or a special occasion, this dish is sure to impress!

Ingredients

• 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
• 250 ml Real Thai Unsweetened Coconut Milk
• 500 g Onion
• 100 g Garlic - Single Clove
• loose Ginger
• medium Chilli Green Long
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Cumin Seed
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 50 g Black Pepper Powder
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 kg Water Chestnuts

Instructions

1. 1. Wash the prawns thoroughly and pat them dry using a kitchen towel.
2. 2. Marinate the prawns with turmeric, red chili powder, and salt. Set aside for 10 minutes.
3. 3. Heat mustard oil in a pan over medium heat and sauté the prawns for 2 minutes. Remove and set aside.
4. 4. In the same pan, add chopped onions and cook until golden brown, stirring occasionally.
5. 5. Add minced garlic, grated ginger, and slit green chilies to the onions. Stir and cook for 1-2 minutes.
6. 6. Mix in ground cumin and black pepper powder. Cook for another minute until aromatic.
7. 7. Pour in coconut milk and bring the mixture to a gentle simmer while stirring continuously.
8. 8. Add the sautéed prawns to the curry and let them cook in the coconut milk for 5-7 minutes.
9. 9. Adjust salt to taste and garnish with chopped coriander leaves before turning off the heat.
10. 10. While the curry simmers, rinse the rice thoroughly under running water.
11. 11. In a separate pot, boil water and add the rinsed rice. Cook until the rice is tender and fluffy.
12. 12. Drain excess water from the rice and keep it covered to stay warm.
13. 13. Serve the prawns malai curry hot with steamed rice on the side.