Ingredients40 m servings 343 cals
- Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
- Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
- Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
- Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
- As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.
Per Serving: 343 calories; 21.4 g fat; 13.8 g carbohydrates; 25.1 g protein; 175 mg cholesterol; 71 mg sodium. Full nutrition
ReviewsRead all reviews 7
One minor correction - the word Malai in this recipe is derived from Malay. Reason- this recipe came to Bengal from Malayasia. Bengal, despite its topography and rich culinary heritage, has surp...
This is just awesome! I used to eat this in a nearby Bengali restaurant and was craving it for a while since I can't go there anymore. Made it for dinner tonight and it was just the same. Thank ...
Really liked this! It was a lot of work, but the freshly ground spices added so much flare! I did add a sliced red bell pepper, peas and 2 grated carrots.
Can add shredded carrot, raisins, or any veggie that's not bitter. If using a garam masala paste instead of powdered spices, use ~2 tablespoons.
Very simple and easy to make recipe. I made a small change by frying the prawns first. And also giving some dry red chillies and bay leaves in the first portion.
I give this a A-. It felt a bit bland to me. I added a few pinches of salt and it really brought the flavors out. The sauce was a bit thin also. I may try it again and tweek a few things as the ...