How to Make Prawn Malai Curry - A Step-by-Step Guide

One of the most popular and loved dishes in Indian cuisine is the Prawn Malai Curry. This creamy and flavorful dish hails from the coastal regions of India, where prawns are abundant and the use of coconut milk and spices is prevalent. Prawn Malai Curry is a perfect example of the rich and diverse flavors that Indian cooking has to offer.

This dish is a favorite among seafood lovers because of its decadent and creamy coconut milk-based gravy that is infused with aromatic spices and th...

Read more

Ingredients

  • ¼ teaspoon cardamom seeds
  • 3 whole cloves
  • 3 (1-inch) pieces cinnamon stick
  • 2 tablespoons vegetable oil
  • 4 whole cloves
  • 4 green cardamom pods
  • 2 (1 1/2-inch) pieces stick cinnamon
  • 1 onion, grated
  • 1 ¼ teaspoons ginger paste
  • 1 ¼ teaspoons garlic paste
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • ½ cup finely chopped tomato
  • ½ cup water
  • 1 cup coconut milk
  • 1 pound tiger prawns, peeled and deveined
  • 1 teaspoon ghee (clarified butter) (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 4

  • To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
  • Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, about 5 minutes. Add ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
  • Stir in turmeric and cayenne pepper. Add chopped tomatoes and cook until tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for an additional 5 minutes.
  • Pour in coconut milk and stir well. When mixture is just below boiling, stir in prawns. Sprinkle mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as coconut milk will curdle.
  • As soon as prawns are pink and cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle reserved garam masala over the dish and serve.
  • Nutrition

    343 cal.

    • Total Fat: 21g
    • Saturated Fat: 13g
    • Cholesterol: 175mg
    • Sodium: 71mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 25g
    • Vitamin C: 8mg
    • Calcium: 142mg
    • Iron: 5mg
    • Potassium: 314mg