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:

1/4 teaspoon cayenne pepper

2 (1 1/2 inch) pieces stick cinnamon

3 (1 inch) pieces cinnamon stick

1 cup coconut milk

1 1/4 teaspoons garlic paste

1 teaspoon ghee (clarified butter) (optional)

1 1/4 teaspoons ginger paste

4 green cardamom pods

1/2 teaspoon ground turmeric

1 onion, grated

1/4 teaspoon cardamom seeds

1 pound tiger prawns, peeled and deveined

1/2 cup finely chopped tomato

2 tablespoons vegetable oil

1/2 cup water

Equipment:

frying pan

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:

Quickview
298k Calories
17g Protein
21g Total Fat
10g Carbs
8% Health Score
Limit These
Calories
298k
15%

Fat
21g
34%

  Saturated Fat
17g
109%

Carbohydrates
10g
4%

  Sugar
1g
2%

Cholesterol
146mg
49%

Sodium
654mg
28%

Get Enough Of These
Protein
17g
35%

Manganese
1mg
86%

Selenium
34µg
49%

Phosphorus
352mg
35%

Vitamin B12
1µg
21%

Copper
0.38mg
19%

Iron
2mg
16%

Magnesium
63mg
16%

Vitamin B6
0.28mg
14%

Vitamin E
1mg
13%

Vitamin B3
2mg
13%

Fiber
3g
13%

Calcium
125mg
13%

Zinc
1mg
12%

Potassium
388mg
11%

Folate
37µg
9%

Vitamin A
421IU
8%

Vitamin C
6mg
8%

Vitamin B5
0.51mg
5%

Vitamin K
4µg
5%

Vitamin B1
0.06mg
4%

Vitamin B2
0.04mg
2%

covered percent of daily need
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Related Videos:

Chingri Macher Malaikari Recipe | Prawns Malai Curry | Fish Recipe | Best Bengali Fish Curry | Smita

 

Chingri Malaikari | Perfect Bengali Chingri Malai Curry | Prawns Curry | Pujo Special | Varun

 

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