Bengali Prawn Malai Curry Recipe

About this recipe

Bengali Prawn Malai Curry is a rich and flavorful dish that combines succulent prawns with a creamy coconut milk-based curry, infused with aromatic spices. This traditional Bengali delicacy is perfect for a hearty breakfast or brunch, offering a balance of subtle sweetness from the coconut milk and a moderate kick of spices. The dish is ideal for an active lifestyle and provides a well-rounded meal with balanced macros for body maintenance, making it a delicious and satisfying choice for a united family gathering.

Ingredients

• 10 pcs Prawns
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200Ml Kara Coconut Milk Classic (200ml)
• 200 ml Mustard Oil
• 50g Everest Garam Masala
• 20 g Cardamom Green
• 100 g Coriander Leaves
• medium Chilli Green Long
• 100 g Dalchini (Cassia )
• 100 g Jeera Powder
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the cleaned prawns with turmeric powder and a pinch of salt. Set aside for 15 minutes.
2. 2. Heat mustard oil in a pan until it starts to smoke lightly. Add the marinated prawns and sauté for 2-3 minutes until they turn pink. Remove and set aside.
3. 3. In the same pan, add the bay leaf, cinnamon stick, and green cardamom pods. Sauté for 30 seconds until fragrant.
4. 4. Add the chopped onions and cook until golden brown. Stir in the ginger-garlic paste and cook for another minute.
5. 5. Add the chopped tomato and cook until it softens. Mix in the red chili powder, cumin powder, and a pinch of turmeric, and cook for 2-3 minutes.
6. 6. Pour in the coconut milk and bring it to a gentle simmer. Add the sautéed prawns and green chilies, and cook for 5-7 minutes until the prawns are fully cooked and the flavors meld together.
7. 7. Sprinkle garam masala and adjust salt to taste. Simmer for another minute and turn off the heat.
8. 8. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or paratha.