Prawn Malai Curry – With a Twist…

7 Jul

Prawns have always been a favourite with both me and my wife, Haimanti. So here’s how to make Prawn Malai Curry, an east indian cuisine and an all time favourite of mine 🙂




  • 500 gms fresh Large Prawns, de-shelled and de-veined.
  • One-Half Coconut
  • Coconut Milk, 1/2 of a tea-cup.
  • Three small Onions.
  • Three Green Chillies
  • One Tablespoon Garlic Paste
  • One Tablespoon Mustard (The Twist ;))
  • Three Tablespoons of Cooking Oil
  • Turmeric Powder, Sugar and Salt (per taste)


Scrape the coconut meat with a shredder and put it in a Mixer-Grinder / Food Processor jar with the three Green Chillies and the tablespoon of Mustard. Use a little bit of water and grind it to a thick paste at the highest speed setting. The mustard can be omitted if you want to do without the “Twist” and go about the old fashioned way. When you are done, it should look somewhat like this :

Similarly, grind the three onions in a thick paste using the Food Processor or the Mixie.

The last thing to do would be to fry the Prawns for about a minute in the cooking oil, till they are light red in color.

That’s it, you are ready to go on to the actual cooking.



Put the cooking oil in a pre-heated pan. You can re-use the oil that you used  to fry the prawns. Add the Garlic Paste to it and saute it till it turns light brown. Add the Onion Paste, Salt, Sugar and Turmeric Powder and continue sauteing till it turns into a dark brown paste. Now add the Coconut Mustard paste, one cup Water and the half cup Coconut Milk to the paste, stir well and cook on low flame in a covered vessel for about 10 minutes.

Serve with steamed rice.