Prawn Malai Curry

Prawn Malai Curry

  • 15-16 medium size or 8 king prawns
  • Marinade: 1/4 tsp Turmeric Powder and 1/8 tsp sea salt
  • 1 tsp olive oil
  • 1 clove garlic grated
  • 1 inch ginger grated
  • 2 tbsp white onion finely minced
  • 1 tsp kashmiri chilli powder mixed with 1 tbsp water
  • Spices: for tempering
  • 1/2 inch cinnamon
  • 2 green cardamoms
  • 2 cloves
  • Spices ground:
  • 1/4 inch cinnamon
  • 1 green cardamom
  • 1 clove
  • 6-8 cashewnuts
  • 1 cup of pure coconut milk
  • 1/8 tsp white sugar or few drops of agave
  • hand ful of raisins or 2 tsp cut dried apricots
  • 1 green chilli slit in the middle for garnish

Another favourite of my husband, Ronnie and my son-in-law Mithun. Ronnie is always talking about how sweet Bengali’s are!(Bengal is a state in India, where the famous city Calcutta is the capital) Of course they are known for their mouth watering sweets like rasgolla’s, rasmalai, sandesh and more. Nothing healthy and skinny about their sweets but they are pure indulgence for those days you want to cheat.

This particular curry is a recipe from my mother-in-law, Manjula Banerjea. As she explains this is a very delicate dish. When you are sautéing the onions the flame has to be really low. The onions need to be slowly cooked till caramalized and not brown…as she explains this curry needs to be cooked with a lot of love to maintain its delicacy. The cashews and raisins add a nice sweetness to this dish and the spices used are very complimentary. Perfect with steamed basmati rice.

When thinking skinny, I think portion control! I eat my curry with quinoa instead of rice with lots of salad greens on the side. Prawns or shrimps are high in cholesterol, so I have also made this curry with delicate basa fillets and it comes out very nice.

Instructions:

Clean and devein the shrimps or prawns leaving the tails intact, marinade them with salt and chilli powder for 15-20 minutes.
In a medium pot heat 1/2 tsp oil and swirl it coat the pot, add the shrimps or prawns and saute them till almost cooked and remove them on a plate. In the same pot add the reamaining 1/2 tsp oil and the whole spices, stir for few seconds and add the onions. On a low flame saute the onions until the oil separates but not brown, add ginger and garlic and stir until fragrant but now brown. Add the chilli powder mixed with water and salt to taste. Stir for few seconds and add the coconut milk, cashews and raisins or apricots. Add the shrimps or prawns, sugar or agave and give it a boil. Garnish with ground spices, slit green chilli and serve hot with steamed basmati rice. Enjoy.

Tip: when cooking with fish, marinade the fish and add it to the curry after adding the coconut milk, skip the first step of sauteing the shrimp or prawn.