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Prawn Malai Curry
Bengali prawn curry in rich coconut milk with mustard, turmeric and whole spices. Heating the mustard oil until it smokes, then letting it cool slightly before cooking, removes its raw pungency and mellows the flavour.
Ingredients
Instructions
Marinate prawns in turmeric and salt 15 minutes.
Heat mustard oil to smoking then cool slightly.
Fry cumin, bay and dried chillies.
Add onion and ginger. Cook until golden.
Add chilli powder and a splash of water. Cook 3 minutes.
Add coconut milk. Simmer 5 minutes.
Add prawns. Cook 4–5 minutes until curled and cooked through.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
