Prawn Malai Curry You Have To Try

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Prawn Malai Curry

"This scrumptious, mild curry is so clean to make. The phrase 'malai' way cream, however this curry receives its creaminess from coconut milk. This is a recipe from Bengal, which is well-known for its seafood. Serve it with steamed basmati rice."

Ingredients :

Garam Masala:
1/four teaspoon cardamom seeds
3 whole cloves
three (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4 complete cloves
4 inexperienced cardamom pods
2 (1 half inch) portions stick cinnamon
1 onion, grated
1 1/4 teaspoons ginger paste
1 1/4 teaspoons garlic paste
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
half cup finely chopped tomato
half of cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter) (non-compulsory)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and three cinnamon sticks to a first-rate powder. Set apart.
Heat the vegetable oil in a skillet over medium warmness. Add the four whole cloves, four cardamom pods, and a pair of sticks of cinnamon and fry for a few seconds (take care as cloves have a tendency to pop out of the pan). Stir in the grated onion and reduce the warmth to medium-low. Cook and stir till the liquid dries and the onion not smells uncooked, approximately 5 minutes. Add the ginger paste and garlic paste and prepare dinner for 2 mins, stirring constantly.
Stir inside the turmeric and cayenne pepper. Add the chopped tomatoes and prepare dinner till the tomatoes are tender, about five minutes. Pour within the water, cowl the pan, and prepare dinner for a further 5 minutes.
Pour within the coconut milk and stir well. When the combination is just below boiling, stir within the prawns. Sprinkle the combination with nearly all of the clean garam masala powder, booking a pinch to apply as a garnish. Gently stir to mix. Do now not cover the pan at this level, because the coconut milk will curdle.
As soon as the prawns are red and cooked via, 3 to five minutes, upload the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Notes :

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