Shrimp Coconut Curry or Prawn Malai curry

By Dhrubaa De Mukherjee
July 24, 2015
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Author Notes:

This is a very popular dish from East India. Healthy, delicious, and surprisingly easy to cook.

Dhrubaa De Mukherjee

Serves: 5

  • 1 pound large prawns (about 25-30)
  • 1/4 teaspoon turmeric
  • 1 pinch salt
  • 2 tablespoons mustard/canola oil
  • 4 green cardamoms
  • 1 piece cinnamon stick
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ginger paste
  • 1 cup onions, very finely chopped
  • 2 green chilies, chopped
  • 1/2 teaspoon turmeric powder
  • 1 cup coconut milk
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon sugar
  • 2 teaspoons mustard powder
  • 1 teaspoon ghee
  1. Add turmeric and salt to the prawns and mix well. Let sit for 5 minutes.
  2. Heat mustard oil (or canola oil) in a pan, add the prawns and sauté for 2-3 minutes. Remove from oil with a slotted spoon and drain on a paper towel lined plate.
  3. To the same oil, add cardamoms, cinnamon, bay leaf, cumin seeds, and ginger paste (add some extra oil if necessary).
  4. As soon as they start spluttering, add onions. Sauté the onions over medium to low heat until soft and golden.
  5. Add the chopped green chilies, mustard powder, and turmeric. Add a little bit of water and cook for 4-5 minutes, or until the onions completely melt.
  6. Add coconut milk and bring to a boil.
  7. Add salt and sugar. Give it a taste to check for seasonings.
  8. Reduce the heat to a simmer and cook until oil separates, about 5-6 minutes.
  9. Add the fried prawns, bring the pot to a boil, and finish with ghee. Serve with steamed white rice.

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