Prawn Malai Curry

A luxuriously creamy Bengali prawn curry simmered in rich coconut milk with warming spices and a hint of sweetness. Malai means "cream" in Bengali, and this dish delivers exactly that — tender, juicy prawns bathed in a silky, mildly spiced sauce that pairs perfectly with steamed basmati rice.

Ingredients

• 600 g large raw prawns, peeled and deveined, tails on
• 0.5 tsp turmeric powder
• 0.75 tsp salt
• 3 tbsp mustard oil
• 2 pcs bay leaves
• 4 pcs green cardamom pods
• 3 pcs cloves
• 1 pcs cinnamon stick
• 2 pcs medium onion
• 4 clove garlic
• 20 g fresh ginger
• 2 pcs green chillies
• 0.5 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp sugar
• to taste salt
• 400 ml full-fat coconut milk
• 1 tbsp ghee
• 0.5 tsp garam masala
• fresh coriander leaves

Instructions

1. Pat the prawns dry with kitchen paper. Place them in a bowl and toss with ½ tsp turmeric and ¾ tsp salt. Set aside to marinate for 15 minutes at room temperature.
2. Heat 2 tbsp mustard oil in a wide heavy-bottomed pan or kadhai over medium-high heat until it just begins to smoke — this removes any raw bitterness. Reduce the heat to medium, then add the marinated prawns in a single layer. Sear for 1 minute per side until they turn pink and just opaque. Do not fully cook them at this stage. Remove to a plate and set aside.
3. Add the remaining 1 tbsp mustard oil to the same pan. Add the bay leaves, crushed cardamom pods, cloves, and cinnamon stick. Fry for 30–40 seconds until fragrant.
4. Add the grated onion paste to the pan. Cook over medium heat, stirring frequently, for 8–10 minutes until the onion is golden and most of the moisture has evaporated. The paste should look dry and have deepened in colour.
5. Stir in the grated garlic and ginger. Cook for 2 minutes until the raw smell disappears. Add the slit green chillies, turmeric, cumin, and coriander powders along with the sugar. Stir well and cook the spice paste for 2 more minutes, adding a splash of water if it starts to stick.
6. Reduce the heat to low. Pour in the coconut milk in a steady stream, stirring constantly to incorporate the spice paste smoothly. Season with salt to taste. Bring the sauce to a gentle simmer — do not allow it to boil vigorously or the coconut milk may split.
7. Return the seared prawns and any resting juices to the pan. Gently stir to coat them in the sauce. Simmer uncovered for 4–5 minutes until the prawns are just cooked through and the sauce has thickened slightly.
8. Remove from heat. Stir in the ghee and sprinkle over the garam masala. Taste and adjust salt. Let the curry rest for 2 minutes — this allows the flavours to meld. Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.