Prawn Malai Curry

Ingredients:

For the Prawns:

• 500g prawns (peeled and deveined)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Juice of 1/2 lemon

For the Malai (Coconut Milk) Gravy:

• 2 tablespoons mustard oil (or any cooking oil)
• 1 large onion (finely chopped)
• 2 tomatoes (pureed or finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 green cardamom pods
• 1 cinnamon stick
• 2-3 cloves
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 cup fresh coconut milk (or canned coconut milk)
• 1/4 cup fresh cream (optional, for added richness)
• 1/2 cup water (adjust for consistency)
• 1 tablespoon sugar (optional, to balance the flavors)
• Salt to taste

For Garnish:

• Fresh cilantro (coriander) leaves (chopped)
• A few fresh curry leaves (optional)

Instructions:

1. Prepare the Prawns:
   • In a bowl, marinate the prawns with ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice. Let it sit for about 15-20 minutes to allow the flavors to absorb.
2. Cook the Prawns:
   • Heat a pan over medium heat and add a tablespoon of oil. Once the oil is hot, add the marinated prawns and cook for 2-3 minutes until they turn pink and are cooked through. Remove the prawns from the pan and set aside.
3. Prepare the Malai (Coconut Milk) Gravy:
   • In the same pan, add another tablespoon of oil. Once hot, add the cumin seeds, cardamom pods, cinnamon stick, and cloves. Let them sizzle for a few seconds until aromatic.
   • Add the chopped onions and sauté until they become golden brown (about 5-7 minutes).
   • Add the ginger-garlic paste and cook for 2-3 minutes until fragrant.
4. Add Tomatoes and Spices:
   • Add the pureed or finely chopped tomatoes to the pan and cook until the oil starts separating from the mixture (about 5 minutes).
   • Add the turmeric powder, ground coriander, ground cumin, and salt. Stir well and cook the spice mixture for another 2-3 minutes.
5. Make the Coconut Milk Gravy:
   • Pour in the coconut milk and water, stir well, and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.
   • Add sugar (if using) to balance the flavors, and adjust the salt to taste.
6. Add the Prawns:
   • Gently add the cooked prawns to the coconut milk gravy. Stir carefully to avoid breaking the prawns. Simmer the curry for another 5-7 minutes, allowing the prawns to absorb the flavors of the curry and the sauce to thicken slightly.
7. Finish the Curry:
   • Add fresh cream (if using) to give the curry a rich and creamy texture. Stir gently and let it cook for another minute.
8. Garnish and Serve:
   • Garnish the Prawn Malai Curry with freshly chopped cilantro leaves and curry leaves (optional).
   • Serve hot with steamed basmati rice, naan, or paratha.

Tips:

• Prawns: Be careful not to overcook the prawns, as they can become tough. They cook quickly and should only be added to the curry towards the end of the cooking process.
• Coconut Milk: For a richer taste, you can use fresh coconut milk or canned coconut milk, but make sure to use a high-quality one for the best flavor.
• Creaminess: If you prefer a richer curry, you can add more cream or even a tablespoon of cashew paste for a smoother texture.

Prawn Malai Curry is a rich, creamy, and aromatic dish that brings the flavors of coconut and spices together with tender prawns. It’s perfect for a special occasion or a comforting dinner. Enjoy!

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