Bengali Prawn Malai Curry
Plump prawns simmered in a luscious coconut milk gravy perfumed with green cardamom and bay leaves, this Bengali classic is the definition of coastal comfort food. The delicate sweetness of coconut pairs beautifully with the briny prawns, creating an elegant curry that comes together in under 30 minutes.
Ingredients
- 1 lb large prawns, peeled and deveined
- 1 cup coconut milk
- 1 small onion, finely chopped
- 1 tablespoon ginger paste
+ 10 more ingredients
Instructions
Toss the prawns with a pinch of turmeric and salt. Heat 1 tablespoon of mustard oil in a pan over high heat and sear the prawns for 1 minute per side until just pink. Remove and set aside immediately.
In the same pan, add the remaining mustard oil over medium heat. Add the bay leaves, cardamom pods, cinnamon stick, and cumin seeds. Let them crackle for 15 seconds.
Add the chopped onion and saute until soft and translucent, about 4-5 minutes.
Stir in the ginger paste and green chilies, cooking for 1 minute until fragrant.
Add the remaining turmeric and stir for 30 seconds, then pour in the coconut milk along with 1/4 cup of water.
Bring to a gentle simmer (do not boil vigorously) and cook for 5 minutes, allowing the sauce to thicken slightly.
Add the sugar and salt, then gently return the seared prawns to the pan. Simmer on low heat for 3-4 minutes until the prawns are cooked through and the sauce coats them nicely.
Garnish with fresh cilantro and serve over steamed basmati rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI