Prawn Malai Curry

Name: Prawn Malai Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 tsp salt, or to taste; ½ tsp Kashmiri chilli powder (less if you are using a different chilli powder); 1 tbsp tomato purée; 150 ml water; 1 tsp sugar, or to taste; ½ tsp ground garam masala; 1 tsp finely grated garlic or garlic paste; ½ tsp ground turmeric; 1 kg king or tiger prawns, shells on (600 g once peeled); 2 fresh green chillies (optional); Fresh coriander, to serve; 1 tsp finely grated fresh ginger or ginger paste; 4 green cardamom pods, seeds only; 4 cloves; 4 tbsp vegetable or rapeseed oil; 2 small dried red chillies; 2 Indian bay leaves; 5 cm (2 inch) cinnamon stick, broken in two; 2 medium white onions, blended to a smooth paste (approx. 160 g); 1 x 400 ml tin of full-fat coconut milk; ½ tsp salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This curry made its way to Kolkata via the Malaysian traders who were undertaking business in the bustling city. The name Malay gradually changed to malai in reference to the creamy coconut milk base of the curry. Typically, I use king prawns for this dish, removing the shells but keeping the tails on. Do keep the discarded shells and heads, then you can make my ginger and lemongrass prawn bisque which is a quick and easy meal.

Ingredients

Method

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