Tuesday, March 12, 2013

Prawn Malai Curry | Traditional Bengal Prawn Curry | Restaurant Style

Looking for an Authentic Traditional Prawn Curry? Its here. To give a intro about that I must say that It is a typical recipe for Bengal famous Prawn curry. Hope you heard about this before! Its taste is just awesome. Basically Bagda and Galda , these two types prawns are available in Bengal Market. And you cannot believe in our any auspicious ceremony it brings a great value if you have this recipe in your menu list. It is really a costly and value added recipe. So that is the reason I want to share this recipe with you. Hope you will like it.

For this particular recipe it can be made in two ways. But most of the occasion follow this way which I want to explain you in this post. It is rich in texture and taste too. Very spicy and oily. I will suggest only Mustard oil for this recipe. Follow the steps properly you will get it.Now check out the recipe...

Prawn Malai Curry | Traditional Bengal Prawn Curry | Restaurant style

Recipe by Nabanita Das
Prep time: 30 mins
Cook time: 20-30 mins

  • 4 Pcs Tigar Prawn
  • 3 Cups Coconut Milk (Thik milk)
  • 3 Tbsp Onion Paste
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1/2 Cup Yogurt
  • 1 tsp Red Chili Powder
  • 2 tbsp Kashmiri Red Chili Powder
  • 1 tsp Turmeric Powder
  • 2 Tbsp Poppy seeds Paste
  • 1 tbsp Mustard Seeds Paste
  • 1 tbsp Garam Masala
  • 3 tbsp + Frying Mustard Oil
  • 2 Slit Green Chili
  • 1 Bay Leaf
  • 2 tsp Cumin Powder
  • Sugar to taste
  • Salt to Taste
  • 4 Medium Size Skewers
  • Fresh Grated Coconut for decoration.
Cooking Directions
  1. Pierce 4 prawns on each skewers.
  2. Now Marinate prawn with little turmeric and salt for 15 mins.
  3. Heat mustard oil in a pan .
  4. Add marinated prawn and fry little.
  5. Remove from frying pan.
  6. Add little sugar then onion paste,garlic paste,ginger paste gradually into the rest of the oil.
  7. Saute for 3-4 mins.
  8. Add turmeric powder,kashmiri red chili powder,red chili powder,cumin powder,1 tsp garam masala powder and little water saute until oil comes out.
  9. Add poppy seed paste and mustard seed paste and cook for a while.
  10. Add Yogurt and cook for sometimes.
  11. Add Thik Coconut milk and add salt to taste.
  12. Come into boil.
  13. Add Prawns and cook 3-4 mins.
  14. When cooked add slit green chili and rest of the garam masala powder.
  15. Serve with warm Rice.

Note : It will spicy red color gravy or curry.
See The Picture Recipe

Sending this recipe to :

Celebrate Easter @ Shama's Easy2cook and Jagruti


Unknown said...

wow this looks super, and what big size prawns my i have never cooked with such big ones dear

Sanoli Ghosh said...

Chingri macher malai kari ato sundor baniyecho, je jive jol ese jachhe. Just fabulous!

Home Cooked food said...

wow what a big prawns are. surely taste heavenly.

Priya Suresh said...

Wat a delightful,rich and fantastic prawn malai curry, never cooked prawn this way.

Sangeetha M said...

i don't eat/cook prawns, but the masala sounds good!

Nava K said...

I love the spices added into this dish. For sure it must have been heavenly in taste and fragrances too.

Ruxana Gafoor said...

drooling here.... seeing those big prawns on your plate

Unknown said...

Thanks a lot to every one...



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