Curry Brussels Sprouts
Burmese Prawn Curry
Prawn Malai Curry
- Medium or Large Prawns: 200gms (shelled, de-veined, heads removed)
- Onions, sliced: 1 cup
- Ginger Paste: 2 table spoons
- Garlic Paste: 1 table spoon
- Red Chili Powder: 1 tea-spoon
- Green Chili: 8-10
- Coconut Milk: 2 cups
- Vegetable Oil: 2 table spoons
It is a Bangladeshi classic, a must item if entertaining. It has a creamy, smooth texture and rich flavors. It’s not overly spicy, so kids love it too. There are many versions of this, but this is how my grandma always made this.
1Heat the oil in the pan. Add onions. Fry till translucent and soft. Do not let brown.
2Add ginger paste and garlic paste. Mix well, add the chili powder and salt. Cook for 1 minute in medium heat.
3Add the prawns, stir until coated well with the spice mix.About 30 seconds.
4Add the coconut milk. Bring it to boil then lower the heat to shimmer. Add the green chilies. Just remove the stem, and add them whole. Cover the pan.
5Shimmer until the prawns are done and grave has reduced to a creamy thickness.
6Serve with plan rice and also lemon wedges if you like. Enjoy.
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