Wednesday, August 25, 2010
Malai Prawn (creamy prawn curry)
Tried something a little different tonight and so glad I did it was so scrumptious!
Malai Prawn or creamy prawn curry if you prefer was a very easy recipe to follow and did not take long at all to put together, the longest part of it was the cooking of the rice, though I did spend a bit of time shelling the prawns as shelled prawns were not available today. The curry is a flavoursome curry more so than a hot curry, that could have had a little to do with the fact I only used the one chilli instead of the two listed, I will follow the recipe to the letter next time! The interesting thing whilst cooking this dish was the colours that it went through getting to the final product. The onions, chilli and tomatoes are blended together before cooking commences and that come out predominantly white, then changed to a green colour as the oils blended in and heated up and after a few minutes the red of the tomatoes started coming through, then you start adding the spices it becomes quite dark and then coconut milk and then cream lightening it up again. I’ll cook this again just to see that again, I found it so interesting.
Jo loved the flavour of the curry so much she has requested I make it again only with steak instead of prawns, she thinks that would be a real winner, such a dag!
I love dinners like this one, easy to cook, big on flavours and little mess to clean afterwards, and there will be plenty of room for a bit of apple pie a little later this evening!!
• 1 kg large prawns
• 2 large onions
• 3 tomatoes
• 2 green chillies
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 1 tbsp garam masala
• 2 tsps coriander powder
• 1 tsp cumin powder
• 2 cups coconut milk
• 3 tbsps single cream
• 3 tbsps vegetable/canola/sunflower cooking oil
• Salt to taste
• Grind the onions, tomatoes, 2 green chillies into a fine paste in a food processor.
• Heat the oil in a pan and add the paste to it. Fry for a minute.
• Add the ginger and garlic pastes and fry for another minute.
• Add the spices and brown masala till the oil begins to separate from it.
• Add the coconut milk and bring to a boil. Add salt to taste.
• Add the prawns and cook for another 2 minutes only.
• Turn off the cooker and stir in the cream.
• Garnish with coriander leaves and serve with steamed rice.
I used 600g prawns, and the one chilli, it really needed the 2nd chilli though, and there was plenty of sauce for more prawns, I will be on my Pat Malone tomorrow night so the leftovers may find its way onto a nice fish fillet! If you love curries that are not spicy hot, you’ll love this curry. I found the recipe in a blog by an Indian lady, see the new link in My Favorites below.