How long can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days.

Can this dish be made with frozen prawns?

Yes, just ensure they are fully thawed and drained before marinating.

What can I use as a substitute for coconut milk?

You can use coconut cream or a blend of cream and water if coconut milk is unavailable.

Is there a non-spicy version of this dish?

Reduce or omit the chilies for a milder version without compromising on flavor.

Can I prepare this curry paste in advance?

Yes, the curry paste can be made a day ahead and stored in the fridge.

Aromatic Bangladeshi Prawn Malai Curry

Name: Aromatic Bangladeshi Prawn Malai Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Prawns; Turmeric Powder; Salt; Lemon Juice; Onion; Garlic Cloves; Ginger; Green Chilies; Mustard Oil; Bay Leaf; Cumin Seeds; Ground Coriander; Paprika; Coconut Milk; Salt; Fresh Coriander; Steamed Basmati Rice; Naan or Roti

Creamy Coconut Prawn Curry

A rich and flavorful prawn curry simmered in a coconut-based sauce, infused with aromatic spices.

1 h 20 min
4
Intermediate

Ingredients

For the Prawns

Prawns

500g, peeled and deveined

Turmeric Powder

1/2 teaspoon

Salt

1/4 teaspoon

Lemon Juice

1 tablespoon

For the Curry Paste

Onion

1, roughly chopped

Garlic Cloves

4 cloves, peeled

Ginger

1-inch, peeled

Green Chilies

2, deseeded for less heat

For the Curry

Mustard Oil

2 tablespoons

Bay Leaf

Cumin Seeds

1 teaspoon

Ground Coriander

1/2 teaspoon

Paprika

1/2 teaspoon

Coconut Milk

400ml

Salt

to taste

Fresh Coriander

chopped, for garnish

For Serving

Steamed Basmati Rice

Naan or Roti

Preparation

Marinating the Prawns

Combine Prawns

In a bowl, combine prawns with turmeric, salt, and lemon juice.

Marinate

Mix well and let marinate for 20 minutes.

Set Aside

Set aside while you prepare other components.

Preparing the Curry Paste

Add Ingredients

Add onion, garlic, ginger, and chilies to a blender.

Blend to Paste

Blend until a smooth paste forms.

Important: Do not over-blend the paste, as it can become too watery. Pro Tip: Use cold water to assist in blending to maintain the paste’s integrity.

Scrape Sides

Scrape sides as needed to ensure uniform texture.

Cooking Process

Sauté the Curry Paste

In a pan, heat mustard oil and add the bay leaf. Sauté the curry paste until it begins to brown.

Add Spices

Stir in cumin seeds, ground coriander, and paprika; cook until fragrant.

Simmer the Curry

Pour in coconut milk and salt, bring to a gentle simmer, and then add marinated prawns. Cook until prawns are opaque and cooked through.

Plating & Serving