Prawn Malai Curry Recipe
Discover the Iconic Bengali Dish: Prawn Malaikari – Simple and Delicious
Prawn/chingri malaikari receives many awards and nominations, prawn is a very popular dish. It’s also one of the few kinds of seafood that are eaten raw in India(unlike sharks and whales). Prawn malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (Bagda prawn) or giant freshwater prawns (Golda prawn) in a super-subtle, super-creamy coconut-milk sauce. Don’t be fooled by the elegant Chingri malaikari prawn receives many awards and nominations, prawn is a very popular dish. It’s also one of the few kinds of seafood that is eaten raw in India(unlike sharks and whales). Prawn malaikari is an iconic Bengali prawn curry made by cooking large tiger prawns (Bagda prawn) or giant freshwater prawns (Golda prawn) in a super-subtle, super-creamy coconut-milk sauce. Don’t be fooled by the elegant appearance of this well-loved Bengali treat—prawn malaikari looks deceptively complicated to cook when in reality it is easier to make than even chicken or egg curry!
The Iconic Bengali Delight: Prawn Malaikari Recipe with a Creamy Coconut-Milk Sauce
The name of this prawn fish recipe bears somewhat of a double meaning. ‘Malai’ meaning ‘cream’ recalls the coconut-milk base in which the prawns are cooked. However, this prawn recipe seems to have made its way into Bengali kitchens through contact with Malaysian traders; so ‘malaikari’ is actually ‘Malay’ curry, over time transliterated as ‘malai’ curry.
We show you how to prepare a gorgeous, creamy prawn malaikari, starting from a walkthrough of how you can clean and devein giant tiger (bagda) or freshwater (golda) prawns. With this step-by-step recipe at your disposal, there is no reason why you should hop over to your nearest Bhojohori Manna to satiate your malaikari cravings!
Ingredients
- 1 kg bagda or golda chingri (giant tiger or freshwater prawns)
- 50 g vegetable oil
- 200 g onion paste
- 20 g ginger paste
- 4 g turmeric
- 1 tsp red chilli powder
- 6 pcs green chillies
- 500 g coconut milk
- 24 g salt
- 75 g yoghurt
- 36 g sugar
- 4 nos of tomatoes
- 2 Tbsp. coriander leaves.
Direction:
- Shell and devein the prawns, leaving the flavorful head intact. You may remove the stomach of the prawn, located near its head. We are leaving the shells on, but you may peel them off if you like.
- Coat prawns with 1 tsp salt and ½ tsp turmeric powder, and set aside.
- In a grinder jar, add onions and blitz them to a fine paste. Also extract coconut milk, reserving the first-press (thick) and second-press (thinner) milk in separate jars, and keep it ready.
- Heat vegetable oil in a pan. Once hot, lower the prawns one by one and fry them in batches for about 45 seconds on each side. The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set them aside.
- Add oil temper with onion paste along with sugar, and fry for about 8 minutes until the onions are brown.
- Add ginger paste and fry for another 3–4 minutes, after which add tomatoes, turmeric, and red chili powder. Stir intermittently so that the spices don’t stick to the bottom of the pan. When they do, add a splash of the thin, second-press coconut milk to loosen the mixture up and help fry it. Also, add three slit green chilies and salt now.
- Once the oil starts separating from the spices, beat the yogurt until it is lump free and add it to the pan. Drop the heat and stir vigorously to prevent the yogurt from splitting. Cook it for 3–4 minutes.
- Add the second-press (thin) coconut milk and simmer for about 2 minutes before adding the first-press (thick) coconut milk. Once it comes to a boil, add the fried prawns.
- Allow the prawns to bubble in the curry, covered, for no more than 5 minutes.
- Put some coriander leaves and be ready to serve.
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