Prawn in Coconut Milk (Prawn Malai Curry)

Servings: 2-3
Preparation time: 10 minutes.
Frying prawn time:4-5 minutes.
Frying masala time: 6-7 minutes.
Cooking time: 4-5 minutes.
Total time: 27 minutes.

“Prawn in Coconut Milk (Prawn Malai Curry)” is a rich and aromatic coastal delicacy that perfectly blends the sweetness of coconut milk with the Indian spices.

Originating from the Bengal and coastal regions of India, this dish features soulful prawns simmered in a creamy coconut-based gravy, flavoured with ginger, garlic, turmeric, and garam masala.

The smooth texture of the coconut milk complements the tender prawns beautifully, creating a mildly spiced, velvety curry that’s both comforting and luxurious.

Traditionally enjoyed with Steamed Basmati Rice, Prawn Malai Curry captures the soul of coastal Indian cuisine.

For my version of Prawn in Coconut Milk (Prawn Malai Curry), I used readymade coconut milk, which made the cooking process quick and convenient without compromising on flavour.

The creamy texture of the packaged coconut milk blended beautifully with the spices, creating a rich and aromatic gravy.

The prawns absorbed the flavours of the coconut, ginger, garlic, and mild spices perfectly, resulting in a dish that was smooth, flavourful, and comforting.

Using readymade coconut milk not only saved time but also gave the curry a luscious texture; making it an ideal option for preparing a delicious coastal-style meal even on busy days.

Ingredients:

Prawn: 300 gm.
Coconut Milk: 200ml.
Onion: 1 no.(Medium Size)
Curry Leaves: 1 twig
Tomato: 1 no. (Small Size)
Green Chilli: 1 no.
Garam Masala Powder: 1/2 teaspoon
Ginger Garlic Paste: 2 teaspoon.
Cumin: half teaspoon.
Salt: 1 teaspoon (as per taste)
Turmeric Powder: 1/2 teaspoon.
Red Chilli Powder: 1 teaspoon ( as per taste)
Coriander Powder: 1 teaspoon
Cumin Powder: 1/2 teaspoon
Curd: 50 gm (Fresh).
Water: 1 cup (Hot)
Mustard Oil/Cooking Oil: 50 ml.
Coriander Leaves: as per your taste.

Preparation:

Devein prawn if they are not already done. I used here that is already done.
Marinate prawn with salt, turmeric powder, ginger-garlic paste, coriander powder, cumin powder and chilli powder for 20-30 minutes, keep aside.
Grind tomato, green chilli along with curd to fine paste, keep aside.
Finely chop onion and curry leaves, Keep aside.

Method:

Take fry pan/ wok, put 2 tablespoon of oil and heat, when it smokes add prawn; stir fry on medium low flame on both sides till gets pinkish golden in colour (about 3-4 minutes); take out, keep aside
Add remaining oil into the pan; Put chopped onion and curry leaves into the same pan, stir fry for couple of minutes on high flame; add ground tomato paste, stir fry for 3-4 minutes on low flame or till oil separates from masala.
Add hot water; boil the gravy for a minute, add fried prawn. stir fry and cook prawn on medium low flame till it is done and curry becomes thick.
Add coconut milk, cook for a minute add garam masala powder; Put off the flame.
” Prawn in Coconut Milk (Prawn Malai Curry)” is ready.
Transfer into serving bowl, decorate with fresh coriander leaves.
Serve with piping hot Steamed Rice or Indian Bread .