1 delicious Bangladesh Prawn Malai Curry.
This luxurious dish is a feast for your senses. Tender prawns nestled in a creamy coconut milk sauce, bursting with fragrant spices, create a delightful textural and flavor symphony. Each mouthful is a perfect harmony; the sweetness of the prawns complements the richness of the sauce, all balanced by the subtle warmth of the spices. Served with fluffy rice or warm roti, Prawn Malai Curry is a decadent escape, transporting you to the heart of Bangladeshi cuisine.
1 Delicious Bangladesh Prawn Malai Curry
1 delicious Bangladesh Prawn Malai Curry. Forget ordinary meals, Bangladeshi Prawn Malai Curry takes you on a sensory voyage. This symphony of flavors and textures is pure indulgence, transporting you to the heart of Bangladesh. Imagine plump, juicy prawns bathed in a creamy and fragrant coconut milk sauce, infused with aromatic spices. Each bite is a delightful dance on your tongue—the sweetness of the seafood mingling with the richness of the sauce, perfectly balanced by the subtle warmth of the spices.
The journey begins with the star of the show—the prawns. Fresh and large, their sweetness and firm texture are the perfect contrast to the creamy sauce. Deveined and cleaned, they’re ready to take center stage.
Next comes the base of the curry—a fragrant tapestry of aromatics. Finely chopped onions are sauteed in oil or ghee, releasing their sweetness and fragrance until translucent. Ginger and garlic join the party, further enhancing the aromatic profile. Some recipes might even include a bay leaf or cloves for an extra layer of complexity.
Now for the magic touch—the spices. Turmeric, the golden heart of any curry, adds its warmth and earthy sweetness. Cumin, coriander powder, and chili powder join the mix, each adding their own unique notes. A touch of garam masala, a pre-made blend of warming spices like cloves and cardamom, is often included for added depth. The key here is to gently sauté these spices, unlocking their full potential and infusing the dish with their fragrance.
With the aromatic base and spices working their magic, it’s time for the creamy coconut milk. This is the heart and soul of Prawn Malai Curry, adding richness and a touch of sweetness. Full-fat coconut milk is ideal for its luxurious texture, but a lighter version can be used for a slightly less decadent option.
To create the signature Malai (creamy) sauce, a touch of yogurt or heavy cream can be whisked into the coconut milk. This addition further elevates the richness and adds a subtle tanginess that perfectly complements the sweetness of the prawns.
The simmering sauce is now ready to welcome its star—the prawns. Gently folded in, they cook just until opaque, ensuring they retain their juicy tenderness. Overcooking is the enemy here, so be mindful of the cooking time to avoid tough, rubbery prawns.
Fresh cilantro, chopped finely, adds a vibrant pop of color and a burst of fresh flavor as a garnish. The perfect accompaniment? A bed of fluffy white rice or warm roti, ready to soak up all the rich and flavorful sauce.
But the beauty of Prawn Malai Curry lies in its versatility. Feeling adventurous? Add chopped vegetables like bell peppers, sugar snap peas, or baby corn for extra texture and color. Craving more protein? Include cooked and shredded chicken or lamb for an extra layer of protein and a touch of smokiness. Want a bit more heat? Simply increase the amount of chili powder or add chopped green chili. Don’t you have coconut milk? A combination of full-fat milk and a dollop of yogurt can be a substitute, although it won’t achieve the same level of richness.
This dish is more than just food; it’s a luxurious escape in a bowl. Every bite offers a delightful contrast of textures and flavors—creamy sauce, succulent prawns, and warming spices. With its rich flavors and decadent textures, Bangladeshi Prawn Malai Curry is sure to become a new favorite for those seeking a culinary adventure. So next time you’re craving a taste of luxury, whip up a batch of this delightful dish and embark on a flavorful journey to the heart of Bangladesh.
Garam Masala:
- ¼ teaspoon cardamom seeds
- 3 whole cloves
- 3 (1inch) pieces cinnamon stick (1-inch)
- 2 tablespoons vegetable oil
- 4 whole cloves
- 4 green cardamom pods
- 2 (1 1/2 inch) pieces stick cinnamon (1 1/2-inch)
- 1 onion, grated
- 1 ¼ teaspoons ginger paste
- 1 ¼ teaspoons garlic paste
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ½ cup finely chopped tomato
- ½ cup water
- 1 cup coconut milk
- 1 pound tiger prawns, peeled and deveined
- 1 teaspoon ghee (clarified butter)
- For an extra layer of aromatic depth, you can make your own fresh garam masala.
- Simply grind cardamom seeds, cloves, and cinnamon sticks in a coffee grinder until they turn into a fine powder.
- Set this fragrant blend aside for later.
- Now, let’s create the base of the curry.
- Heat some oil in your skillet over medium heat.
- Add cloves, cardamom pods, and cinnamon sticks, frying them for a few seconds; be careful, as the cloves might jump out!
- Once fragrant, stir in the grated onion and reduce the heat to medium-low.
- Cook and stir until the onion loses its raw smell and all the liquid evaporates, which should take about 5 minutes.
- Next, add the ginger and garlic pastes, cooking them for another 2 minutes while stirring constantly.
- It’s time to introduce the spices! Stir in the turmeric and cayenne pepper, followed by the chopped tomatoes.
- Cook everything together until the tomatoes soften, which should take about 5 minutes.
- Now, pour in some water, cover the pan, and simmer for an additional 5 minutes.
- Once simmered, it’s time for the star ingredient—the coconut milk!
- Pour it in and stir well.
- When the mixture is just about to boil, gently stir in the prawns.
- Sprinkle almost all of your freshly ground garam masala over the dish, reserving a pinch for garnish.
- Don’t forget to stir everything to combine. Here’s a tip: Keep the pan uncovered at this stage to prevent the coconut milk from curdling.
- As soon as the prawns turn pink and are cooked through, which should take about 3 to 5 minutes, add a touch of ghee for extra richness.
- Finally, remove the pan from the heat, sprinkle the remaining garam masala on top, and your prawn malai curry is ready to be served!
