Prawns malai curry is a bengali dish made by using prawns and coconut milk along with spices. This malaikari is one of the most popular dishes of Bengal. This curry recipe is known as Chingri malai curry which is very famous through out bengal during special occasions. This curry is cooked using chingri mach ( a common bengali term for lobsters, prawns or shrimps). Shrimp curry with giant shrimps or golda chingri is very famous for its tastes, but still as they are hardcore fish eating communities in India they managed to make this malai curry with jumbo prawns and small prawns. Here mildly marinated prawns are shallow fried and then cooked in coconut milk gravy which is mild spiced and more flavorful. This curry pairs best with steamed rice or any other bread recipes.
For shrimp marination
Shrimps / prawns - 200 g
chili powder - half tsp
For the gravy
Cinnamon stick, cloves - 2 each
Onion - 1, finely chopped
Green chilies - 2 nos, slit
Ginger chopped - half tbsp
Garlic chopped - 1 tbsp
Turmeric powder - half tsp
Kashmir chili powder - 1 tsp
Coriander powder - 1 tsp
Cherry tomatoes - 3 nos, sliced (can use half of a tomato instead)
Coconut milk - half a cup , thick milk
Curd - 2 tbsp
Pepper powder - half tsp
Shallots - 2 nos, chopped , for seasoning
Butter / oil
- Clean the shrimps by peeling the skin, discarding its head and keep its tail on discarding its head. Wash well and set aside to drain.
- Marinate the shrimp with chili powder and salt. Heat a wok or non stick bottomed pan. Melt the butter (2 tsp) and shallow fry the marinated prawns / shrimps until done. Set aside, once done.
- Now in the same pan, add some oil / butter and saute cloves, cinnamon stick. To this, add chopped onion and green chilies. Saute until soft and golden. Then add ginger and garlic chopped. Saute until raw smell disappears.
- When done, add chili powder, coriander powder, turmeric powder and mix well.
- Then add, the shallow fried prawns / shrimps along with cherry tomato (you can use half of a normal tomato). Saute very well. Check for salt.
- To this, add thick coconut milk (grind together half a cup of grated coconut or scraped coconut and milk instead of water for grinding). Stir well and then add curd.
- Stir well. Do not let the gravy to boil after adding coconut milk. Mix well and remove from flame when the curry starts to bubble. Do not let the curry to boil (be careful).
- Heat a pan with 1 tsp of oil and fry chopped shallots and curry leaves. Pour it over the curry. Sprinkle some pepper powder. Serve hot along with chapati, nan, roti etc..