|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 37mg||187%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This creamy prawn curry is a Bengali delicacy eaten with traditional jeera rice. Sometimes called chingri malaikari, or malai for short, it is eaten throughout India and around the world.
The prawns are cooked in a thick coconut milk gravy with whole spices for a strong, flavorful dish. You will find prawn malaikari as a part of the menu in many Bong (Bengali) parties in the U.S.
We highly recommend making this flavorful dish with the prawn heads on, as they add another dimension of seafood flavor to this already delectable preparation. If you are not used to preparing prawns and cleaning prawn heads, don't worry. You can still make a wonderful variation by shelling, deveining, and removing the heads.
2 pounds large prawns, or tiger prawns
2 large onions
3 medium tomatoes
2 green chiles
3 tablespoons vegetable oil
2 tablespoons garlic paste
1 tablespoon ginger paste
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
2 cups coconut milk
Salt, to taste
3 tablespoons single cream
Fresh coriander leaves, for garnish
Jeera, or steamed rice, for serving
Steps to Make It
Gather the ingredients.
Carefully wash, shell, and devein the prawns, leaving the heads intact.
Add the onions, tomatoes, and green chiles to a food processor and process to form a paste.
Heat the oil in a pan over medium heat and add the paste. Fry for a minute.
Add the garlic paste and ginger paste and then fry for another minute.
Add the garam masala, coriander, and cumin, and cook until the oil begins to separate from the mixture.
Add the coconut milk and bring to a boil. Add salt to taste.
Add the prawns and cook for another 2 minutes.
Turn off the heat and stir in the cream.
Garnish with coriander leaves and serve with jeera rice or steamed rice.
- If you cannot find prawns at your fish market, you can substitute them with shrimp. Although technically not the same animal, the two crustaceans are interchangeable in recipes as their taste is similar. Since this recipe calls for large prawns, make sure to substitute with larger-sized shrimp.
- Single cream is a common ingredient in the U.K. but not readily available in supermarkets in the United States. British single cream has about 18 percent fat, while half-and-half runs from 10 to 18 percent, and light cream is anywhere from 18 to 30 percent fat. Choosing either as a substitute for single cream should do the job. If you are looking to be a bit more precise, you can combine 4 parts half-and-half with 1 part heavy whipping cream.
- One way to switch up the flavor in your prawn malai curry is by bringing a nutty component to the dish. Include a tablespoon of cashew paste as well as a 1/2 cup of freshly grated coconut. Add both just after putting the ginger and garlic pastes into the pan.
What's the difference between prawns and shrimp?
Prawns and shrimp, although used interchangeably in recipes, are two different animals; prawns are in the suborder of Dendrobranchiata and shrimp are the suborder of Pleocyemata. There are other differences, such as their body structures—prawns are straight, while shrimp have a curvature to them; the size, placement of their pinchers and legs also help to differentiate them.