Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Prawn Malai Curry

Traditional 66. Prawn Malai Curry recipe

🧺 Ingredients

• 600g large prawns, cleaned and deveined
• 200ml thick coconut milk
• 150ml thin coconut milk
• 1 medium onion, sliced
• 3 tbsp ginger-garlic paste
• 1 medium tomato, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 1 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp ghee
• 2 tbsp lime juice
• Salt to taste
• 2 tbsp fresh coriander, chopped

👩‍🍳 How to make Prawn Malai Curry

1. Season prawns (5 mins): Toss prawns with 1/2 tbsp ginger-garlic paste, 1/4 tsp turmeric, salt, and 1 tbsp lime juice. Let sit for 5 minutes.
2. Brown onions (3 mins, medium-high heat): Heat ghee, add sliced onions. Fry for 2-3 minutes until softened.
3. Build spice base (2 mins, medium heat): Add remaining ginger-garlic paste and cook for 30 seconds. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 1 minute; ghee separates.
4. Add tomato (2 mins, medium heat): Add chopped tomato and cook for 1-2 minutes until softened.
5. Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
6. Enrich with thick coconut milk (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes without boiling hard. Gravy should be creamy and luxurious.
7. Finish (1 min, low heat): Drizzle remaining lime juice. Garnish with fresh coriander. Serve immediately.

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