My simple Malai Prawn Curry is at the perfect go-to for a quick and easy hit of Indian spice. It has a silky coconut sauce infused with a complex fragrance and flavour. 'Chingri Malai' is one of the tastiest ever!
Add the onion, chopped chillies, ginger and garlic and fry for 3-4 minutes until softened.
Add the ground turmeric, Kashmiri chilli powder, hot chilli powder, curry powder and salt along with a round 1/4 cup of coconut milk and stir for 1-2 minutes. Reduce the heat a little if needed to avoid burning the spices.
Add the remaining coconut milk and 1 cup water and bring to a simmer. Bubble moderately for about 8 minutes to reduce the sauce until creamy.
Add the prawns and cook for 3-4 minutes until cooked through. Remove from the heat and serve.
Serve scattered with fresh cilantro with plenty of fluffy basmati rice or Indian breads.
Video
Notes
Tips
More flavour - if you buy prawns with their shells, you can peel then simmer the shells in 2 cups of water for 5 minutes. Discard the shells and use the flavorful prawn broth instead of water.
Add some vegetables - This recipe is great to add a few vegetables to. You can cook them in the sauce - try 2" cubed pumpkin, potato or carrot when you add the coconut milk. Add frozen peas at the same time as the prawns. Add frozen spinach or fenugreek leaves to create chingri malai palak.
Storage
This curry is best eaten right away, but it'll be ok in the fridge (tightly covered) for 1-2 days. I don't recommend freezing.