Aromatic Bangladeshi Prawn Malai Curry
A rich and flavorful prawn curry simmered in a coconut-based sauce, infused with aromatic spices.
Preparation
Get these tasks done before you start cooking.
Marinating the Prawns
- 1
Combine Prawns
In a bowl, combine prawns with turmeric, salt, and lemon juice.
- 2
Marinate
Mix well and let marinate for 20 minutes.
- 3
Set Aside
Set aside while you prepare other components.
Preparing the Curry Paste
- 1
Add Ingredients
Add onion, garlic, ginger, and chilies to a blender.
- 2
Blend to Paste
Blend until a smooth paste forms.
Tip: 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.
- 3
Scrape Sides
Scrape sides as needed to ensure uniform texture.
How to Make Aromatic Bangladeshi Prawn Malai Curry
Total time: 1 h 47 min · Yields 4 servings
- 1
Sauté the Curry Paste
In a pan, heat mustard oil and add the bay leaf. Sauté the curry paste until it begins to brown.
- 2
Add Spices
Stir in cumin seeds, ground coriander, and paprika; cook until fragrant.
- 3
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.
Chef's Tips
Further reading
Frequently asked questions
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.
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