12 Delicious Prawn Malai Curry Recipes

Venture into the world of creamy, aromatic delights with our roundup of 12 Delicious Prawn Malai Curry Recipes. Perfect for those evenings when you crave something exotic yet comforting, these recipes promise to transport your taste buds straight to the heart of coastal flavors. Whether you’re a seasoned chef or a curious newbie, there’s a prawn malai curry here to inspire your next kitchen adventure. Dive in!

Classic Prawn Malai Curry with Coconut Milk

Venturing into the world of creamy, comforting curries? This Classic Prawn Malai Curry with Coconut Milk is your ticket to a flavorful escape. It’s rich, it’s creamy, and it’s packed with the sweet, delicate taste of prawns that’ll have you coming back for seconds.

Ingredients

• 1 lb large, fresh prawns, peeled and deveined
• 1 cup thick, creamy coconut milk
• 2 tbsp fragrant, golden mustard oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced to a paste
• 1 inch fresh ginger, grated
• 1 tsp ground turmeric, for that earthy warmth
• 1 tsp red chili powder, for a gentle kick
• 1 tsp garam masala, for depth
• Salt, to perfectly season
• Fresh cilantro leaves, for a bright garnish

Instructions

1. Heat the mustard oil in a deep pan over medium heat until it starts to shimmer, about 2 minutes. This unlocks its full flavor.
2. Add the finely chopped onion, sautéing until golden brown, around 5 minutes. Stir occasionally to prevent burning.
3. Mix in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Freshness here makes all the difference.
4. Sprinkle in the turmeric, red chili powder, and garam masala, stirring well to coat the onions. Cook for 30 seconds to toast the spices.
5. Pour in the coconut milk, stirring to combine. Bring to a gentle simmer, then reduce heat to low. Let it cook for 5 minutes to meld the flavors.
6. Add the prawns, ensuring they’re submerged in the sauce. Cook for 4-5 minutes, just until they turn pink and opaque. Tip: Overcooking makes them rubbery.
7. Season with salt to taste, then garnish with fresh cilantro leaves before serving. Tip: A squeeze of lime adds a nice zing.

Kindly note how the prawns soak up the creamy coconut milk, creating a dish that’s both luxurious and comforting. Serve it over steamed basmati rice or with warm, fluffy naan to scoop up every last bit of sauce.

Spicy Prawn Malai Curry with Green Chilies

Spicy prawn malai curry with green chilies is the kind of dish that turns a regular dinner into something special. You’ll love how the creamy coconut milk balances the heat from the chilies, making every bite a perfect mix of spicy and sweet.

Ingredients

• 1 lb fresh, juicy prawns, peeled and deveined
• 1 cup rich coconut milk
• 2 tbsp vibrant green chilies, finely chopped
• 1 tbsp fragrant garlic paste
• 1 tbsp fresh ginger paste
• 1 tsp golden turmeric powder
• 1 tsp fiery red chili powder
• 2 tbsp sunflower oil
• 1/2 cup finely sliced onions
• Salt to taste

Instructions

1. Heat the sunflower oil in a deep pan over medium heat until it shimmers.
2. Add the sliced onions and sauté until they turn a soft golden brown, about 5 minutes.
3. Stir in the garlic and ginger paste, cooking for another minute until the raw smell disappears.
4. Sprinkle in the turmeric and red chili powder, mixing well to coat the onions.
5. Pour in the coconut milk, stirring continuously to blend all the spices into a smooth sauce.
6. Add the chopped green chilies and let the curry simmer on low heat for 10 minutes, allowing the flavors to meld.
7. Gently add the prawns to the curry, ensuring they’re fully submerged in the sauce.
8. Cook for 5-7 minutes, or until the prawns turn opaque and are cooked through.
9. Season with salt to taste, giving it one final stir before turning off the heat.

Let the curry sit for a few minutes before serving to let the flavors deepen. The prawns should be tender, and the sauce luxuriously creamy with a kick from the green chilies. Serve it over steamed basmati rice or with warm, fluffy naan for a meal that’s sure to impress.

Creamy Prawn Malai Curry with Cashew Paste

Venturing into the world of creamy, dreamy curries? This Creamy Prawn Malai Curry with Cashew Paste is your ticket to a flavorful journey that’s both indulgent and surprisingly simple to whip up.

Ingredients

• 1 lb fresh, succulent prawns, cleaned and deveined
• 1 cup rich, creamy coconut milk
• 1/2 cup raw cashews, soaked and blended into a smooth paste
• 2 tbsp fragrant ghee
• 1 tbsp finely grated ginger
• 2 cloves garlic, minced to perfection
• 1 tsp ground turmeric for that golden hue
• 1 tsp Kashmiri red chili powder for a mild kick
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Heat the ghee in a deep pan over medium heat until it melts and becomes fragrant.
2. Add the ginger and garlic, sautéing for about 1 minute until they release their aroma.
3. Stir in the turmeric and red chili powder, cooking for another 30 seconds to toast the spices.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Tip: Keep the heat low to prevent the coconut milk from separating.
5. Add the cashew paste, stirring continuously to blend it smoothly into the curry base.
6. Gently add the prawns, cooking them for 3-4 minutes until they turn pink and opaque. Tip: Overcooking the prawns will make them rubbery, so keep an eye on them.
7. Season with salt, adjusting according to your preference.
8. Garnish with fresh cilantro leaves before serving. Tip: For an extra touch of luxury, drizzle with a bit of warm ghee.

Rich in flavors and luxuriously creamy, this curry pairs beautifully with steamed basmati rice or warm, fluffy naan. The prawns are tender, the sauce is velvety, and the cashew paste adds a subtle nuttiness that’s utterly irresistible.

Bengali Style Prawn Malai Curry with Mustard Oil

Sometimes, you just crave something creamy, spicy, and utterly comforting. That’s where this Bengali Style Prawn Malai Curry with Mustard Oil comes in—a dish that’s as rich in flavor as it is in tradition.

Ingredients

• 1 lb fresh, succulent prawns, peeled and deveined
• 2 tbsp pungent mustard oil
• 1 cup finely chopped sweet onions
• 2 tsp freshly grated ginger
• 2 tsp minced garlic
• 1 tsp ground turmeric
• 1 tsp fiery red chili powder
• 1 cup creamy coconut milk
• 1/2 cup ripe tomato puree
• 1 tsp sugar
• Salt to taste
• A handful of fresh cilantro leaves, chopped

Instructions

1. Heat the mustard oil in a deep pan over medium heat until it starts to smoke slightly, then cool for a minute. This removes the raw taste.
2. Add the onions and sauté until golden brown, about 5 minutes. Tip: Stir constantly to prevent burning.
3. Stir in the ginger and garlic, cooking for another 2 minutes until fragrant.
4. Mix in the turmeric and chili powder, cooking for 30 seconds to release their flavors.
5. Pour in the tomato puree and cook until the oil separates, about 5 minutes. Tip: This is key for a rich base.
6. Add the prawns, stirring well to coat them in the spice mixture, and cook for 2 minutes.
7. Pour in the coconut milk and bring to a gentle simmer. Do not boil vigorously to avoid curdling.
8. Stir in the sugar and salt, then simmer for another 5 minutes until the prawns are cooked through.
9. Garnish with fresh cilantro before serving.

The curry should be luxuriously creamy with a hint of heat and the unique sharpness of mustard oil. Try serving it over steamed basmati rice for a meal that’s truly unforgettable.

Prawn Malai Curry with Yogurt and Cream

Just imagine diving into a bowl of creamy, dreamy Prawn Malai Curry that’s got just the right kick of spices and a velvety texture. You’re in for a treat with this one, blending the richness of yogurt and cream with succulent prawns for a dish that’s both comforting and a bit luxurious.

Ingredients

• 1 lb large, fresh prawns, peeled and deveined
• 1 cup thick, creamy yogurt
• 1/2 cup heavy cream, for that lush texture
• 2 tbsp fragrant coconut oil
• 1 tbsp freshly grated ginger, for a zesty punch
• 2 cloves garlic, finely minced
• 1 tsp ground turmeric, for warmth and color
• 1 tsp garam masala, for depth
• 1/2 tsp cayenne pepper, for a gentle heat
• Salt, to perfectly season
• Fresh cilantro leaves, for a bright finish

Instructions

1. Heat the coconut oil in a large pan over medium heat until it’s shimmering but not smoking.
2. Add the ginger and garlic, sautéing for about 1 minute until they’re golden and fragrant. Tip: Keep the heat medium to avoid burning.
3. Stir in the turmeric, garam masala, and cayenne pepper, cooking for another 30 seconds to toast the spices. This unlocks their flavors.
4. Gently fold in the prawns, coating them well with the spice mixture, and cook for 2 minutes until they start to turn pink. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for 3 minutes until the mixture is homogenous.
6. Pour in the heavy cream, stirring to combine, and let the curry simmer on low heat for 5 minutes. The sauce should thicken slightly. Tip: If the sauce is too thick, a splash of water can adjust the consistency.
7. Season with salt to taste, then garnish with fresh cilantro leaves before serving.

Aromatic and indulgent, this Prawn Malai Curry pairs beautifully with steamed basmati rice or warm, fluffy naan. The prawns are tender, the sauce is creamy with a hint of spice, and every bite is a little celebration.

Light Prawn Malai Curry with Lemon Grass

Feeling like something light yet flavorful for dinner? This Light Prawn Malai Curry with Lemon Grass is your go-to. It’s creamy, aromatic, and just the right amount of tangy.

Ingredients

• 1 lb fresh, plump prawns, peeled and deveined
• 1 cup creamy coconut milk
• 2 tbsp fragrant lemon grass, finely chopped
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp bright red chili powder
• 1 tsp golden turmeric powder
• 1 tbsp smooth mustard oil
• 1/2 cup fresh cilantro, roughly chopped
• 1 tsp sugar
• Salt to taste

Instructions

1. Heat the mustard oil in a deep pan over medium heat until it starts to shimmer.
2. Add the chopped lemon grass, grated ginger, and minced garlic. Sauté for 2 minutes until fragrant.
3. Stir in the chili powder and turmeric powder, cooking for another minute to release their flavors.
4. Pour in the coconut milk, stirring continuously to combine with the spices. Bring to a gentle simmer.
5. Add the prawns to the pan, ensuring they’re submerged in the curry. Cook for 5 minutes, or until the prawns turn pink and opaque.
6. Sprinkle in the sugar and salt, adjusting to your preference. Tip: The sugar balances the heat from the chili.
7. Garnish with fresh cilantro before serving. Tip: Let the curry sit for 5 minutes off the heat to deepen the flavors.

Out of the pan, this curry is a harmony of creamy coconut and zesty lemon grass, with the prawns adding a sweet, delicate bite. Serve it over steamed jasmine rice or with a side of crusty bread to soak up every last drop.

Prawn Malai Curry with Fenugreek Leaves

Wondering what to make for dinner that’s both comforting and a bit exotic? This Prawn Malai Curry with Fenugreek Leaves is a creamy, fragrant dish that brings the flavors of the coast right to your kitchen.

Ingredients

• 1 lb large, succulent prawns, peeled and deveined
• 2 tbsp rich coconut oil
• 1 cup finely chopped sweet onions
• 2 tbsp freshly grated ginger
• 4 cloves garlic, minced to a paste
• 1 tsp ground turmeric, vibrant and earthy
• 1 tsp red chili powder, for a gentle heat
• 1 cup creamy coconut milk, full-fat for richness
• 1/2 cup fresh fenugreek leaves, finely chopped
• Salt, to perfectly season

Instructions

1. Heat the coconut oil in a deep pan over medium heat until it shimmers.
2. Add the onions, stirring occasionally, until they turn golden brown, about 5 minutes.
3. Mix in the ginger and garlic, cooking for another minute until fragrant.
4. Sprinkle in the turmeric and chili powder, stirring quickly to avoid burning the spices.
5. Pour in the coconut milk, bringing the mixture to a gentle simmer.
6. Add the prawns and fenugreek leaves, cooking until the prawns are pink and opaque, about 4 minutes.
7. Season with salt, then remove from heat.

Best enjoyed with steamed basmati rice, this curry is a delightful mix of creamy coconut and the unique bitterness of fenugreek, with plump prawns that soak up all the flavors. Try garnishing with a squeeze of lime for an extra zing.

Rich Prawn Malai Curry with Saffron

Picture this: a creamy, aromatic curry that’s packed with succulent prawns and a hint of luxurious saffron. It’s the kind of dish that turns a regular dinner into something special.

Ingredients

• 1 lb large, fresh prawns, peeled and deveined
• 1 cup full-fat coconut milk, creamy and rich
• 1 tbsp ghee, aromatic and golden
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, freshly grated
• 1 tsp turmeric powder, vibrant and earthy
• 1 tsp cumin powder, warm and nutty
• 1 tsp coriander powder, slightly citrusy
• 1/2 tsp saffron threads, soaked in 2 tbsp warm milk
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the ghee in a large pan over medium heat until it’s shimmering.
2. Add the chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin, and coriander powders, stirring quickly to toast the spices for 30 seconds.
5. Pour in the coconut milk, stirring to combine with the spices. Let it simmer gently for 5 minutes to thicken slightly.
6. Add the prawns to the pan, cooking them for 3-4 minutes until they turn pink and opaque.
7. Mix in the saffron-infused milk and salt, then cook for another minute to blend the flavors.
8. Garnish with fresh cilantro before serving.

Tip: For an extra touch of luxury, serve this curry over a bed of steamed basmati rice. The prawns should be tender, and the sauce velvety with a beautiful golden hue from the saffron.

Prawn Malai Curry with Tomato and Onion Base

Just imagine diving into a bowl of creamy, aromatic Prawn Malai Curry, where the sweetness of coconut milk meets the tangy kick of tomatoes and onions. It’s the kind of dish that turns a regular dinner into something special.

Ingredients

• 1 lb fresh, succulent prawns, cleaned and deveined
• 2 tbsp golden, fragrant coconut oil
• 1 large, juicy tomato, finely chopped
• 1 medium, crisp onion, thinly sliced
• 2 cloves garlic, minced to a paste
• 1 inch fresh ginger, grated
• 1 cup rich, creamy coconut milk
• 1 tsp vibrant turmeric powder
• 1 tsp fiery red chili powder
• 1 tsp aromatic garam masala
• Salt to taste
• A handful of fresh, green cilantro leaves for garnish

Instructions

1. Heat the coconut oil in a deep pan over medium heat until it shimmers.
2. Add the sliced onions and sauté until they turn golden brown, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Toss in the chopped tomatoes and cook until they soften and release their juices, about 3 minutes.
5. Sprinkle in the turmeric, red chili powder, and garam masala, stirring well to coat the onions and tomatoes.
6. Pour in the coconut milk, bring to a gentle simmer, and let it cook for 5 minutes to meld the flavors.
7. Add the prawns to the pan, ensuring they’re submerged in the sauce, and cook for 4-5 minutes until they turn pink and opaque.
8. Season with salt to taste, then garnish with fresh cilantro leaves before serving.

A perfect balance of creamy and spicy, this Prawn Malai Curry pairs wonderfully with steamed basmati rice or warm, fluffy naan. The prawns are tender, the sauce is luxuriously smooth, and every bite is a little taste of heaven.

Prawn Malai Curry with Coconut Cream and Coriander

Hey, you’re going to love this Prawn Malai Curry—it’s creamy, fragrant, and packed with flavor. Perfect for when you’re craving something a little exotic but totally comforting.

Ingredients

• 1 lb fresh, succulent prawns, peeled and deveined
• 1 cup rich coconut cream
• 2 tbsp vibrant coriander leaves, finely chopped
• 1 tbsp golden turmeric powder
• 2 tbsp fresh ginger-garlic paste
• 1 tsp fiery red chili powder
• 2 tbsp sunflower oil
• 1 tsp aromatic cumin seeds
• 1 large onion, thinly sliced
• Salt to taste

Instructions

1. Heat sunflower oil in a deep pan over medium heat until shimmering.
2. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Toss in the sliced onions and sauté until they turn golden brown, about 5 minutes.
4. Stir in the ginger-garlic paste and cook for another 2 minutes, until the raw smell disappears.
5. Sprinkle turmeric and red chili powder, mixing well to coat the onions.
6. Gently add the prawns, stirring to ensure they’re evenly coated with the spice mixture.
7. Pour in the coconut cream, reduce the heat to low, and simmer for 10 minutes, allowing the flavors to meld.
8. Season with salt, then garnish with fresh coriander leaves before serving.

Get ready to dive into a bowl of this luscious curry—the prawns are tender, the sauce is velvety, and the coriander adds a fresh kick. Serve it over steamed jasmine rice or with warm naan for the ultimate experience.

Prawn Malai Curry with Garlic and Ginger Paste

Oh, you’re in for a treat with this Prawn Malai Curry! It’s creamy, packed with flavor, and surprisingly easy to whip up. Perfect for when you’re craving something a little special but don’t want to spend all day in the kitchen.

Ingredients

• 1 lb fresh, juicy prawns, peeled and deveined
• 1 cup rich coconut milk
• 2 tbsp fragrant garlic and ginger paste
• 1 tbsp vibrant turmeric powder
• 1 tsp fiery red chili powder
• 2 tbsp smooth mustard oil
• 1 tsp sweet sugar
• Salt to taste
• A handful of fresh cilantro leaves, chopped for garnish

Instructions

1. Heat the mustard oil in a deep pan over medium heat until it starts to shimmer.
2. Add the garlic and ginger paste, sautéing for about 30 seconds until golden and aromatic.
3. Sprinkle in the turmeric and red chili powder, stirring quickly to avoid burning the spices.
4. Toss in the prawns, coating them well with the spice mixture, and cook for 2 minutes until they start to turn pink.
5. Pour in the coconut milk, stirring gently to combine all the ingredients.
6. Add the sugar and salt, then let the curry simmer on low heat for 10 minutes, allowing the flavors to meld.
7. Garnish with fresh cilantro leaves before serving.

And there you have it—a luscious Prawn Malai Curry that’s creamy with a hint of spice. Serve it over steamed basmati rice or with warm naan for a meal that’s sure to impress.

Prawn Malai Curry with Turmeric and Cumin

Mmm, imagine diving into a bowl of creamy, fragrant Prawn Malai Curry, where the warmth of turmeric and the earthiness of cumin come together in perfect harmony. It’s the kind of dish that feels like a hug from the inside, perfect for when you’re craving something comforting yet exotic.

Ingredients

• 1 lb fresh, plump prawns, peeled and deveined
• 1 cup thick, creamy coconut milk
• 2 tbsp golden turmeric powder
• 1 tbsp freshly ground cumin
• 2 tbsp rich, extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Sprinkle in the turmeric and cumin, stirring constantly to toast the spices for 30 seconds.
5. Pour in the coconut milk, bringing the mixture to a gentle simmer.
6. Add the prawns, seasoning with salt and pepper, and cook for 5 minutes or until the prawns turn pink and opaque.
7. Remove from heat, stir in the lime juice and half of the cilantro.
8. Garnish with the remaining cilantro before serving.

So there you have it—a dish that’s as vibrant in color as it is in flavor, with the prawns tender and juicy, swimming in a velvety coconut sauce. Serve it over a bed of steamed jasmine rice or with warm naan to soak up every last drop of that delicious curry.

Conclusion

Marvel at the variety and richness of these 12 Delicious Prawn Malai Curry Recipes, each offering a unique twist on this classic dish. Perfect for home cooks looking to spice up their meal rotation, these recipes promise to delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!