Know How To Prepare Prawn Malai Curry

Ingredients:

Method To Prepare:

Shell and devein the prawns, leaving the flavorful head intact. (You may remove the stomach of the prawn, located near its head.)

Coat prawns with 1 tsp salt and ½ tsp turmeric powder and set aside.

In a grinder jar, add onions, kaju and blitz them to a fine paste. Also extract coconut milk, reserving the first-press.

Heat vegetable oil in a pan. Once hot, lower the prawns one by one, and fry them in batches for about 45 seconds on each side.

The longer you cook prawns the tougher they’ll become, so remove them from the heat immediately and set aside.

Add onion paste and fry for about 8 minutes until the onions are brown.

Add ginger, garlic paste and fry for another 3–4 minutes, after which add turmeric, coriander and cumin powder.

Stir intermittently so that the spices don’t stick to the bottom of the pan. When they do, add a splash of the thin, coconut milk to loosen the mixture up and help fry it.

Also add two slit green chilies and salt now.

Add the fried prawns and liquid milk, Allow the prawns to bubble in the curry, covered, for no more than 5 minutes.

Finish off with cardmom powder, ghee, butter, khowa & cream before serving.

Recipe By: BISWAJIT KHAMARU, INDIAN CHEF, JHORE JOLE JONGOLE