prawn malaikari recipe,Bangladesh

 

🍤 Prawn Malaikari Recipe

Ingredients:

For the prawns:

• 500g large prawns or tiger prawns (deveined, shells optional)

• ½ tsp turmeric powder

• ½ tsp salt

For the curry:

• 2 tbsp mustard oil (or vegetable oil)

• 1-2 bay leaves

• 2-3 green cardamoms

• 1-2 cloves

• 1 small cinnamon stick

• 1 large onion (finely chopped or made into a paste)

• 1 tbsp ginger paste

• 1 tsp garlic paste (optional)

• 1-2 green chilies (slit)

• ½ tsp turmeric powder

• ½ tsp red chili powder

• Salt to taste

• 200 ml coconut milk (preferably thick and fresh)

• ½ cup warm water (optional, for adjusting consistency)

• ½ tsp sugar (optional)

• 1 tbsp ghee (optional, for extra richness)

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🥘 Instructions:

1. Marinate the prawns:

   • Rub prawns with turmeric and salt. Let it rest for 15–20 minutes.

2. Fry the prawns:

   • Heat 1 tbsp oil in a pan.

   • Lightly fry the prawns for 30 seconds per side. Remove and set aside. (Do not overcook!)

3. Prepare the curry base:

   • In the same oil, add bay leaves, cardamoms, cloves, and cinnamon.

   • Add the chopped onion or onion paste. Sauté on medium heat until golden brown.

   • Add ginger paste (and garlic paste, if using). Fry until the raw smell disappears.

4. Spices:

   • Add turmeric, red chili powder, and salt.

   • Mix and cook for 1-2 minutes, adding a splash of water if needed.

5. Add coconut milk:

   • Pour in the coconut milk slowly, stirring constantly.

   • Add sugar and slit green chilies.

   • Simmer on low heat for 5 minutes.

6. Add prawns:

   • Gently add the fried prawns to the curry.

   • Cover and cook for another 5–7 minutes, or until the prawns are tender and soaked in the gravy.

7. Finish with ghee (optional):

   • Add a spoonful of ghee for aroma and richness.

   • Taste and adjust seasoning.

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🍚 Serving Suggestion:

Serve hot with steamed basmati rice. Optionally garnish with fresh coriander or more green chilies.