There are several variations to a Prawn Malai Curry. The one I make is simpler so that my 4-year-old can relish it minus the spice. She loves prawns and this is what I make to please my little princess on weekends – when all she wants to do is dig into a plate of steamed white rice with prawn malai curry on the side.
The names may sound fancy, but trust me the recipes are simple that require everyday spices, condiments and ingredients. For those who will be attempting to make this dish for the first time, here’s a simplified version.
Sometime ago I had shared a recipe of Jhatpat Prawns, while that one was hot and spicy, this one will be slightly mellow with its spices.
Please don’t faint, but we Bengalis usually cook our fish with lots of vegetables which ups the nutritional value of our meals. Just kidding, we love eating and we can add fish to almost anything and chomp away to glory!
- Prawns – shelled and deveined – 250 gms
- Potatoes – peeled and cubed
- Tomato – 1 medium size – pureed
- Onion – 1 medium size – pureed
- Ginger – garlic paste – 1 -2 tsps
- Mustard oil – 2-3 tbps
- Ghee – 1 – 2 tsps
- Salt – to taste
- Sugar – 1 tsp
- Turmeric – 1/2 tsp
- Chilli powder – 1/2 tsp
- Coconut milk/ powder – 1/2 cup
- Heat the oil in a non-stick wok and saute the potatoes until they’re golden brown and set aside.
- Now saute the prawns for a few minutes and set aside.
- In the same oil, add the ginger garlic paste and onion, cook well for a few minutes and then add the tomato.
- Add the spices and seasoning and keep adding a little water so that the mixture does not stick to the bottom of the wok.
- Then add the potatoes and prawns and coat with the mixture well.
- Now add water little by little for a gravy like consistency.
- Give it a few boils and add the coconut milk. Mix well and take it off the flame.
- Serve hot with steamed rice and masoor daal.
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