Recipe by Niloufer
"This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice."
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3 (1 inch) pieces
green cardamom pods
2 (1 1/2 inch) pieces
1 1/4 teaspoons
1 1/4 teaspoons
finely chopped tomato
tiger prawns, peeled and deveined
ghee (clarified butter)
One minor correction - the word Malai in this recipe is derived from Malay. Reason- this recipe came to Bengal from Malayasia. Bengal, despite its topography and rich culinary heritage, has surprisingly ignored coconut in its recipes.
This is just awesome! I used to eat this in a nearby Bengali restaurant and was craving it for a while since I can't go there anymore. Made it for dinner tonight and it was just the same. Thank you!!!
I give this a A-. It felt a bit bland to me. I added a few pinches of salt and it really brought the flavors out. The sauce was a bit thin also. I may try it again and tweek a few things as the flavor was wonderful.
It's pretty easy to make but to me it just seemed like it was missing something. Like maybe if you added some carrots or something. It had great flavor and it was different. I didn't have any ghee so I skipped that part. I served it over sticky rice but I'm sure basmati rice would be better.
* Percent Daily Values are based on a 2,000 calorie diet.
Prawn Malai Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 192
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