Prawn Malai Curry blends creamy coconut, spicy & tender TAATKA Prawns beautifully

• 500g medium or large prawns (cleaned & deveined)

• 1 cup coconut milk (thick)

• 1 medium onion (finely grated or paste)

• 1 tsp ginger paste

• ½ tsp garlic paste

• 2-3 green chillies (slit)

• ½ tsp turmeric powder

• ½ tsp red chilli powder (optional, for color)

• 2-3 green cardamoms

• 1 small cinnamon stick

• 2 cloves

• 2 tbsp mustard oil (or vegetable oil)

• Salt to taste

• ½ tsp sugar (optional)

• ½ cup warm water

1. Marinate the prawns

   • With a pinch of turmeric and salt. Set aside for 15 minutes.

2. Lightly fry the prawns

   • Heat oil in a pan, gently sauté the prawns for 1-2 minutes till they just turn pink. Remove & set aside.
     (Do not overcook — they’ll cook fully in the gravy.)

3. Temper the spices

   • In the same pan, add cardamoms, cloves, cinnamon. Let them sizzle.

4. Make the gravy base

   • Add grated onion, sauté on medium till golden.

   • Add ginger & garlic paste, cook till raw smell goes.

5. Spice it up

   • Add turmeric, red chilli powder & sugar. Mix well.

6. Add coconut milk & simmer

   • Pour in the coconut milk + ½ cup warm water. Stir gently, bring to a simmer.

7. Finish with prawns & chillies

   • Add the prawns back along with green chillies.

   • Cook for 4-5 minutes on low till prawns are soft and gravy is slightly thick.

8. Adjust salt, garnish & serve hot

   • With steamed rice.

For extra aroma, drizzle a tiny spoon of raw mustard oil on top before serving.