Prawn Malai Curry Recipe Is a Favorite. This is one of my favorite dishes to make in the winter because it is so spicy, creamy, and filling. It also goes well with rice or plain toast.
The shrimp in this dish are marinated in yogurt and spices, then fried, simmered in a sauce with coconut milk, and finally roasted with more spices. This is a pretty spicy dish, so I recommend cutting back on the cayenne pepper if you do not want it too hot.
What Is Prawn Malai Curry Recipe?
Prawn Malai Curry Recipe is a favorite. This is one of my favorite dishes to make in the winter because it is so spicy, creamy, and filling. It also goes well with rice or plain toast.
The shrimp in this dish are marinated in yogurt and spices, then fried, simmered in a sauce with coconut milk, and finally roasted with more spices. This is a pretty spicy dish, so I recommend cutting back on the cayenne pepper if you do not want it too hot.
How To Make Prawn Malai Curry Recipe?
This recipe starts with the shrimp. Mix a few tablespoons of plain yogurt with salt, cumin, pepper, coriander, and a couple of chopped chilies, and set it aside until you are ready to use it.
Heat a couple of tablespoons of oil or ghee in a pan until hot, then add the shrimp. Fry them for about two minutes on each side or until they are cooked through, and most moisture has evaporated from the pan. Remove them from the pan onto paper towels to drain and let them cool slightly.
Ingredients
Shrimp 1 lb or 500 g (16 prawns or shrimp)
Spices
- Chili powder 1 tablespoon
- Cumin seeds 2 teaspoons
- Coriander powder 2 teaspoons
- Turmeric 2 teaspoons (optional)
- Garam Masala 1 teaspoon
- Cinnamon 2 teaspoons
- Lemon juice of 1 large lemon (about 2 tablespoons)
- Coconut milk 1 can (14 oz / 400 ml)
For the sauce
- Ghee or oil 4 tbsp(1/4 cup)
- Scallions, chopped finely 2 scallions (white and green parts w/the root ends removed)
- Ginger and garlic paste 3 to 4 teaspoons(1 to 1.5 tbsp)
- Soy sauce or fish sauce 2 teaspoons (optional)
- Plain yogurt 1/4 cup
- Yogurt for marinating 1/2 cup to 3/4 cup (150 to 200 ml)
Instruction
Step 1.
Whisk together the yogurt, lemon juice, soy sauce or fish sauce, and the sugar. Add a little salt if needed depending on the saltiness of your yogurt. Feel free to play with this and add more or less chili powder or cayenne pepper if you like it spicy or not spicy.
Step 2:
Mix all of the spices into the marinade and mix it well so that they are completely incorporated, and then put it aside in a bowl.
Step 3:
Peel and devein the shrimp. If you have never done this, it is fairly easy. Make a shallow slit along the back of each shrimp with a sharp knife, and then peel off the “shin.” The shell should come right off, but if you have trouble, pull it with your fingers.
Step 4:
Mix the shrimp into the marinade and put it in the refrigerator to marinate for at least an hour. I like to do it overnight.
Step 5:
To make the sauce mix everything, add a little water if needed to get all the ingredients mixed in well. The sauce should be slightly thick enough to coat the back of a spoon but thin enough that it will pour easily.
Step 6:
Heat a tablespoon or two of oil or ghee in a large skillet until hot. Pour half of the shrimp into the pan and fry them until they are browned on both sides. This takes about 10 minutes.
Step 7:
Pour the yogurt sauce over the shrimp and stir well. Add the rest of the shrimp and let the sauce bubble up. Once it has started to bubble again, please turn off the heat and cover it with a lid or aluminum foil for another minute, stirring frequently.
Step 8: Serve with rice, naan, or plain toast.
Note
- This can be served with rice or bread but is a little too spicy for me to eat on its own.
- I often serve this with plain white boiled rice, nan (Indian flatbread), or even over toast.
- To make this dish spicier, add more chili powder and cayenne pepper.
- To make it less spicy, cut back on the amount of cayenne pepper and chili powder.
- If you don’t like shrimp, substitute chicken or lamb instead.
- Also, if you don’t have fish sauce or soy sauce on hand, you can use salt instead.
- This recipe makes 6 servings.
Nutrition Fact Of Prawn Malai Curry Recipe
Serving size: 6.
| NUTRITION | AMOUNT |
|---|---|
| Calories | 120 |
| Fat | 2.5g |
| Carbohydrates | 8.5g |
| Cholesterol | 0mg |
| Sodium | 30 mg |
| Protein | 3g |
7 Healthy Benefits of Prawn Malai Curry Recipe
1. Rich in Antioxidants
It is rich in antioxidants and contains vitamins essential for our body.
2. Rich in Iron
It is rich in iron and vitamin B12, helping form red blood cells. Vitamin B12 helps the body absorb iron, which is necessary for red blood cell production.
3. Rich in Zinc
Zinc helps in digestion, regulates hormones, and keeps your heart healthy.
4. Rich in Protein
It is rich in protein. With the help of protein, more calcium will be absorbed by our body, which helps build bones and teeth.
5. Rich in Vitamin D
It is very important for the healthy functioning of the immune system. Vitamin D helps in maintaining healthy skin and can also lower the risk of the development of osteoporosis and certain forms of cancers.
6. Rich in Sodium
It is rich in sodium, which keeps your body hydrated and regulates blood pressure levels.
7. Rich in Vitamin B1
It is rich in vitamin B1, which helps our body repair tissues and keep our digestive system moving. Vitamin B1 is also necessary for the blood, the muscles, and the nervous system. It has anti-catarrh properties that help keep one’s lungs clear of mucus that may cause coughs, colds, and sore throats.
Conclusion
I love this prawn curry. It’s very easy to make and is full of flavor. Be sure to enjoy the many health benefits of this recipe as well. I hope you enjoy it!