Prawn Malai Curry

You can never have too many main course recipes, so give Prawn Malai Curry a try. One portion of this dish contains roughly 18g of protein, 22g of fat, and a total of 299 calories. This recipe serves 4. For $3.34 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of cayenne pepper, onion, garlic paste, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Indian cuisine. 12 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free and pescatarian diet. It is brought to you by Allrecipes. Overall, this recipe earns a good spoonacular score of 48%. If you like this recipe, you might also like recipes such as Mughlai Malai Kofta Curry, Coconut Tiger Prawn Curry (Thengai Konju Curry), and Prawn Curry.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside. Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly. Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve. Kitchen-Friendly View

 

Step by step:

1. Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.

2. Heat the vegetable oil in a skillet over medium heat.

3. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes.

4. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.

5. Stir in the turmeric and cayenne pepper.

6. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes.

7. Pour in the water, cover the pan, and cook for an additional 5 minutes.

8. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.

9. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee.

10. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Nutrition Information:

covered percent of daily need

 

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