Bengali Prawns Malai Rice Bowl Recipe

About this recipe

Bengali Prawns Malai Rice Bowl is a delightful blend of creamy coconut milk, tender prawns, and fragrant spices served over steamed rice. This dish is a quintessential representation of the rich culinary heritage of West Bengal. The prawns are marinated with turmeric and lightly seared, creating a base that absorbs the rich and aromatic flavors of mustard seeds, cloves, garlic, and ginger. Coconut milk brings a luscious texture and a hint of sweetness, balanced by the mild heat of green chili. The dish pairs perfectly with long-grain rice, making it a wholesome and satisfying meal. Not only does it deliver 84 grams of protein, ideal for gym-goers and fitness enthusiasts, but it also provides healthy fats and fiber for sustained energy and improved digestion. This recipe is easy to batch cook, making it perfect for busy weekdays or meal prep. Dive into this hearty and nutritious bowl for a taste of traditional Bengali comfort food!

Ingredients

• 1 kg Basmati Rice
• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 g Orika Big Mustard Seeds
• 50 g Cloves
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• - Coriander Powder

Instructions

1. 1. Rinse the prawns thoroughly and pat them dry with a kitchen towel.
2. 2. Marinate the prawns with turmeric and a pinch of salt for 10 minutes.
3. 3. Wash the rice and soak it in water for 10 minutes; then drain the water.
4. 4. Heat oil in a pan, add mustard seeds, cloves, and finely chopped garlic, and sauté until aromatic.
5. 5. Add grated ginger and sliced green chili to the pan, stirring until the mixture is fragrant.
6. 6. Add the marinated prawns to the pan and cook until they turn pink and are lightly seared.
7. 7. Pour in the coconut milk and 200 ml water, stirring to combine well with the spices.
8. 8. Sprinkle coriander powder and adjust the salt; let it simmer on low heat for 10 minutes.
9. 9. In a rice cooker, combine the soaked rice with 200 ml water and cook until soft and fluffy.
10. 10. Once the curry is done, serve it hot over the freshly cooked rice.
11. 11. Garnish with a few chopped green chili slices for added heat if desired.