Prawn Malai Curry: Spcl Bong Recipe

Add as a preferred source on Google

Everyone knows that Bengalis love their fish. But they have a special soft spot for prawns or 'chingri' as they call it. Prawns are every Bong's weakness. No wonder they have some really ingenious Bengali prawn recipes. Today, we will be making the most famous one though. Prawn malai curry is a recipe that every Bengali must know by heart.

Unlike other Bong dishes, prawn malai curry is on the sweeter side of the taste palate. The sweetness comes from coconut milk and lack of spices in this dish. Prawn malai curry is a rich and creamy gravy in which prawns add the sole flavour. The flavour in this dish are extremely delicious, so never overcook it.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

• Prawns- 1 kg (shelled and de-veined)
• Onion- 1+1 (chopped and paste)
• Garlic- 8 (paste)
• Kalounji- ½ tsp
• Green chillies- 2+6 (slit and paste)
• Coconut milk- 1 cup
• Mustard paste- 2 tbsp
• Turmeric- 1 tsp
• Salt- as per taste
• Mustard oil- 2tbsp

Procedure

1. Marinate the prawns with turmeric powder and salt. Saute them in mustard oil for 3-4 minutes on a low flame. Strain the prawns and keep them aside.
2. Now season this oil with two slit green chillies and kalounji.
3. Meanwhile, make a paste out of one onion, garlic cloves and the remaining green chillies.
4. Add the chopped onion to the pan and saute until it turns translucent.
5. Now add the paste you prepared to the pan and saute for 3-4 minutes.
6. Add the mustard paste, sprinkle salt and turmeric on it.
7. Mix it up and cook for 3-4 minutes on a low flame.
8. Finally, add coconut milk and simmer for 2 minutes on a low flame.
9. Add the sauteed prawns; cover and cook for 7-8 minutes on a low flame.

You can have prawn malai curry with steaming hot rice.