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Monday, April 8, 2013,12:52 AM by
Chandrima Khasnobish

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Clean and devein the prawns properly. 
  • Apply kashmiri chili powder and ½ teaspoon salt on the prawns. 
  • Take oil in a pan and heat. 
  • Fry prawns until light brown, set aside.
  • Heat oil again, put whole cloves for smell. 
  • Grind ginger to make a fine paste. 
  • Grind cardamom, cinnamon and cloves to a fine powder. 
  • Heat oil and saute onions till light brown. 
  • Add ginger paste, bay leaf, red chili powder and fry for 5 to 7 minutes. 
  • Add prawns, coconut milk, sugar, the ground spices, salt and little water. 
  • Cover the vessel and simmer over medium flame for about 10 minutes.
  • Add cardamom, cinnamon & cloves powder (garam masala powder).
  • Serves hot with steamed basmati rice.


  • 500 grams Prawn   
  • 250 ml Coconut Milk
  • ½ Inch Piece Ginger
  • 1 Medium Size Onion (finely paste)
  • 2 Teaspoon Sugar
  • 1 Teaspoon Red Chili Powder, Kashmiri red powder
  • 2 Bay Leaves
  • 2 Whole Cardamoms
  • 4 Whole Cloves
  • ½ inch Piece Cinnamon
  • 1 teaspoon Mustard Oil
  • Salt to taste
  • Warm Water as required

4 comments for “Bengali Prawn Malai Curry”

    Posted Monday, April 8, 2013 at 2:44:03 AM

    awsum... yuuuum :)

  • Teresa
    Posted Sunday, February 1, 2015 at 7:54:00 AM

    I see curry leaves in the photo. Are we to add curry leaves? Looks yummy.

  • faiz khan
    Posted Monday, October 19, 2020 at 1:35:25 PM

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  • Hasbihal
    Posted Tuesday, June 22, 2021 at 11:13:00 AM


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