Bengali Prawn Malai Curry
This is my favorite curry ever - comfort food, that our grandmother used to make for us frequently, while we were growing up. It was creamy, coconutty and soulful. Recently, I introduced my husband to this delicious curry. However, I had to make some changes to the original recipe to make it healthier for his liking which meant, less oil and less coconut milk. This revised version was just as good as my grandmas. I then shared the recipe with a good friend aka “my guinea pig” who liked it just as much. I hope, you too can relive some of my childhood memories through this dish. Enjoy!
Recipe
Serves 3
Preparation time 30 minutes or less
Ingredients
10 to 15 medium sized fresh or frozen prawns deveined and shelled
½ can coconut milk
½ tsp cumin seeds
1 Bay Leaf
1 tbsp grated Ginger
½ medium sized Onion (finely chopped)
1/3 tsp turmeric powder
1/3 tsp of chili powder or little less if you cant handle too much heat!)
1 tbsp ghee/clarified butter
2 tbsp yogurt
Method
Toss the prawns with turmeric and chili powder, in a bowl. Keep aside.
In a pan, add ½ tbsp of ghee and quickly sauté the prawns for about about 2 minutes and take them out on a plate. Keep aside.
Add the remaining ghee in the same pan. Toss the cumin seeds and the bay leaf with grated ginger and chopped onions.
Sauté for about 5 to 7 minutes until the onions starts to caramelize and develop a beautiful caramel color. At this time, add the yogurt and continue cooking till you see the oil coming out on the sides.
Toss the prawns along with coconut milk and simmer for about 7 to 8 minutes. Adjust the salt.
Serve with steamed basmati rice.