Prawns Malai Curry With Steamed Gobindobhog Rice Recipe

About this recipe

A rich and flavorful Bengali-style prawn curry cooked in a creamy coconut gravy, paired perfectly with fragrant steamed Gobindobhog rice.

Ingredients

• 100 g Curry Leaves
• medium Chilli Green Long
• 1 piece Coconut
• 100 g Tamarind Paste
• 1 Kg Tomato (1 Kg)
• 200 g Table Salt
• - Coriander Powder
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• - Red Chilli Powder
• Pcs Everest Hing 10 Gm
• 500 Ml Champion Oil
• 50G Green Chilies
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 10 pcs Prawns
• 200 ml Coconut Milk
• 200 ml Mustard Oil
• 250g Green Chilli
• - Red Chilli
• 100 g Salt
• 500 g Sugar
• 100 g Coriander Leaves
• 1pc Watermelon

Instructions

1. 1. Wash and devein the prawns, then marinate with salt and turmeric powder for 10 minutes.
2. 2. Rinse Gobindobhog rice thoroughly and soak in water for 20 minutes.
3. 3. Heat mustard oil in a pan and fry the prawns lightly for 2 minutes, then set aside.
4. 4. In the same pan, sauté finely chopped onions, garlic, and ginger until golden brown.
5. 5. Add turmeric powder, red chili powder, and sugar, stirring for 30 seconds to combine.
6. 6. Pour coconut milk and water into the pan, allowing the mixture to simmer for 5 minutes.
7. 7. Add the fried prawns and green chilies to the coconut gravy, simmering for another 7 minutes.
8. 8. Meanwhile, cook the soaked rice in a pot with water and a pinch of salt until soft and fluffy.
9. 9. Garnish the curry with chopped coriander leaves and turn off the heat.
10. 10. Serve the Prawns Malai Curry alongside steamed Gobindobhog rice, ensuring equal portions for two.