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Prawn malai curry
Prawn malai curry

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Prawn malai curry Recipe

Preptime: 35 Minutes Cooktime: 43 Minutes Serve: 3 Persons Nutrition: 201 calories.

You can have prawn malai curry using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare prawn malai curry :

  1. Prepare 1/4 tsp cardamom seeds
  2. Prepare 3 cloves
  3. Get 3 (1 inch) Cinnamon sticks
  4. Use 2 tsp oil
  5. You need 4 whole cloves
  6. Prepare 3 green cardamon pods
  7. Take 1 onion grated
  8. You need 11/4 tsp ginger paste
  9. Use 1/4 tsp cayenne pepper
  10. Get 1/2 tsp turmeric powder
  11. You need 1/2 cup chopped tomatoes
  12. Take 1/2 cup water
  13. Provide 1 cup coconut milk
  14. You need 1 pound tiger prawns, peeled and deveined
  15. Prepare 1 tsp ghee (clarified butter) (optional)

Instructions to make Prawn malai curry :

  1. Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
  2. Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamons and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
  3. Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
  4. Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle
  5. As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

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