Prawn Malai Curry is a rich and indulgent dish that brings together succulent prawns and a creamy, aromatic coconut-based gravy. Infused with a blend of traditional Indian spices, this curry offers a luxurious dining experience that’s both comforting and sophisticated. Perfect for special occasions or a lavish family meal, it’s sure to impress with its depth of flavor and smooth, velvety texture.
Ingredients
- 500 grams of large prawns, peeled and deveined
- 2 tablespoons oil (coconut or vegetable)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 cup coconut milk
- 1/2 cup tomato puree
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
1. Preparing the Prawns: In a large pan, heat 1 tablespoon of oil over medium heat. Add the prawns and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the prawns from the pan and set them aside.
2. Making the Base: In the same pan, add the remaining oil. Sauté the finely chopped onions until they are golden brown. Add the minced garlic, ginger, and green chilies. Cook for another 2 minutes until the raw smell disappears.
3. Spice it Up: Add the cumin seeds, turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to combine the spices with the onion mixture, and cook for 1 minute to let the spices release their aroma.
Creating the Curry Sauce: Pour in the tomato puree and cook until the oil starts to separate from the mixture. Next, add the coconut milk, stirring continuously. Let the sauce simmer for 5-7 minutes until it thickens slightly.
4. Combining Everything: Add the cooked prawns back into the pan, stirring gently to coat them with the curry sauce. Cook for an additional 5 minutes to allow the prawns to absorb the flavors of the curry. Adjust salt and lemon juice to taste.
5. Garnishing: Turn off the heat and garnish with fresh coriander leaves before serving.
Tips for Variation
- Spicy Kick: Add extra green chilies or a pinch of cayenne pepper for more heat.
- Vegetable Additions: Incorporate vegetables like bell peppers or peas for added texture and nutrition.
- Creamy Alternative: Use heavy cream instead of coconut milk for an even richer sauce.
- Herb Infusion: Experiment with adding a bay leaf or curry leaves during cooking for a different flavor profile.
- Tomato Twist: Use fresh tomatoes instead of puree for a more tangy flavor.
- Nuts and Seeds: Stir in some roasted cashews or almonds for extra crunch.
Macros
- Calories: 320
- Protein: 25 grams
- Carbohydrates: 10 grams
- Fat: 20 grams
Frequently Asked Questions of Prawn Malai Curry
- Can I use frozen prawns for this recipe?
- Yes, frozen prawns can be used. Ensure they are fully thawed and pat them dry before cooking to avoid excess water in the curry.
- Can I make this curry ahead of time?
- Absolutely. The curry can be made a day in advance and stored in the refrigerator. Reheat gently before serving.
- Is there a substitute for coconut milk?
- Yes, heavy cream or evaporated milk can be used as alternatives for a richer texture.
- What can I serve with Prawn Malai Curry?
- It pairs beautifully with steamed basmati rice, naan bread, or even a side of raita.
Creamy Prawn Malai Curry: A Luxurious Seafood Dish
Ingredients
- 500 grams of large prawns peeled and deveined
- 2 tablespoons oil coconut or vegetable
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 2 green chilies slit
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder adjust to taste
- 1 cup coconut milk
- ½ cup tomato puree
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
- Salt to taste
Instructions
- Preparing the Prawns: In a large pan, heat 1 tablespoon of oil over medium heat. Add the prawns and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the prawns from the pan and set them aside.
- Making the Base: In the same pan, add the remaining oil. Sauté the finely chopped onions until they are golden brown. Add the minced garlic, ginger, and green chilies. Cook for another 2 minutes until the raw smell disappears.
- Spice it Up: Add the cumin seeds, turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to combine the spices with the onion mixture, and cook for 1 minute to let the spices release their aroma.
- Creating the Curry Sauce: Pour in the tomato puree and cook until the oil starts to separate from the mixture. Next, add the coconut milk, stirring continuously. Let the sauce simmer for 5-7 minutes until it thickens slightly.
- Combining Everything: Add the cooked prawns back into the pan, stirring gently to coat them with the curry sauce. Cook for an additional 5 minutes to allow the prawns to absorb the flavors of the curry. Adjust salt and lemon juice to taste.
- Garnishing: Turn off the heat and garnish with fresh coriander leaves before serving.