King Prawns Malaii Curry Recipe at MyDish

King Prawns Malaii Curry

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Method

  • Blend the ginger and garlic together in a food processor to make a fine paste. Remove and set aside, then blend the onions to a fine paste with 100ml of the oil.

  • Season the prawns with 1/2 teaspoon each of the turmeric and salt. Heat 2 tablespoons of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

  • Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves.

  • Fry over a moderate heat for 10 minutes or until light brown, stirring occasionally.

  • Mix together the cumin, remaining turmeric, ginger-garlic paste and 150ml water, then add to the onions.

  • Reduce the heat and cook for another 5-8 minutes, stirring regularly. Stir in the remaining salt, the green chillies and prawns and continue cooking for 2-3 minutes.

  • Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary.

  • Correct the seasoning with salt and sugar, sprinkle over the cardamom seeds and stir in the clarified butter.

  • Serve with steamed rice.
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    Ingredients

    •  5 cm piece fresh Ginger roughly chopped
    • 10 Garlic cloves roughly chopped
    • 6 Onions roughly chopped
    • 225ml Vegetable oil
    • 900g Prawns peeled and deveined
    • 1 tsp Ground turmeric
    • 3 Bay leaves
    • 2 tbsp Ground cumin
    • 4 Green chilli
    • 200ml Coconut milk
    • 1 tbsp Sugar
    • 5 Green cardamom pods crushed and husks
    • 2 tbsp Clarified butter

    By Views 3354  Added Thu Nov 6 2008


    “ This was our award winning dinning at the Brick Lane Curry Festival 2007. Out of the 65 restaurants that competed we won!” Mr Khan.

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