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Prawn Malai Curry
Prawn Malai Curry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Creamy coconut prawn curry served with fragrant basmati rice, infused with ginger, garlic, and aromatic spices.
Ingredients:
  • 0.25 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
  • 1.25 teaspoons ginger paste
  • 1.25 teaspoons garlic paste
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • 0.5 cup finely chopped tomato
  • 0.5 cup water
  • 1 cup coconut milk
  • 1 pound tiger prawns, peeled and deveined
  • 1 teaspoon ghee (clarified butter)
Instructions:
  • Using a coffee grinder, pulverize cardamom seeds, 3 whole cloves, and 3 cinnamon sticks until they form a fine powder. Reserve for later use.
  • In a skillet over medium heat, warm vegetable oil. Toss in 4 whole cloves, 4 cardamom pods, and 2 cinnamon sticks, and fry briefly (be cautious as cloves may pop). Mix in grated onion and lower heat to medium-low. Cook until onion is dry and no longer raw-smelling, about 5 minutes. Stir in ginger paste and garlic paste and cook for 2 minutes, stirring continuously.
  • Mix in the vibrant turmeric and fiery cayenne pepper. Toss in the chopped tomatoes and simmer until tender, for approximately 5 minutes. Pour in water, cover, and simmer for another 5 minutes.
  • - Stir in coconut milk until well combined, then add prawns when the mixture is just below boiling. - Sprinkle almost all of the fresh garam masala powder, saving a pinch for garnish, and gently stir to combine. - Ensure not to cover the pan to prevent curdling from the coconut milk.
  • Once the prawns turn pink and are fully cooked in 3 to 5 minutes, stir in ghee. Take the pan off the heat, sprinkle the reserved garam masala on top, and serve.

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