Hey foodies, today I share with you the rich delightful prawn Malai Curry recipe with spicy and creamy gravy, there’s no going back once your taste buds get a creamy taste. this recipe is also known as Chingri malai curry in West Bengal the state of India.
Are you craving some prawn curry? Then try this wonderful prawn Malai curry recipe! Prawn Malai curry is a famous and very popular Indian dish. Prawn Malai curry is usually served as a starter at lunch, dinner, or special events.
This recipe is absolutely simple and short and is only 7 steps (see below). In this recipe I have used marination, however, you may decide to skip marination.
My individual view is that marination increases the taste multi times. So, marinate the prawns where possible when you follow the preparation steps of this recipe.
Prawn Malai Curry Recipe
Prawn Malai Curry
Print RecipeIngredients
- 1 pound prawns (cleaned and deveined)
- 1 onion (thinly sliced)
- 2 fresh ripe tomatoes (chopped)
- 2 tablespoons chopped fresh coriander
- 1 teaspoon dried coriander
- 1 teaspoon cumin powder
- Salt as needed
- 2 cinnamon sticks
- 3 black cloves
- 1 black cardamom
- 4 to 5 black pepper seeds
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- ½ cup fresh cream
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons vegetable oil
Instructions
Heat oil in a pan and add onion, sauté for 4 minutes or until translucent then add garlic paste and ginger paste and again cook for 1 more minute.
Finally add salt, curry powder, cayenne pepper, dried coriander, and cumin powder and sauté until the spices are roasted then add chopped tomatoes, cover the lid and simmer for about 5 minutes at low heat.
In the meanwhile grind the cardamom, cinnamon sticks, cloves, and black pepper seeds until its completely powdered.
Add half of the powdered cardamom mixture into the tomato mixture and then add cream with constant stirring.
When the mixture starts boiling add prawns and allow it to cook for about 7 to 8 minutes or until the prawns are pink are fully cooked.
Finally, add chopped fresh coriander and the remaining cardamom powdered mixture and take it out in a serving dish.
Serve with white rice and enjoy
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Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!
