Prawn Malai Curry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Prawn Malai Curry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Prawn Malai Curry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Garam Masala:
• 1/4 teaspoon cardamom seeds
• 3 whole cloves
• 3 (1 inch) pieces cinnamon stick
• 2 tablespoons vegetable oil
• 4 whole cloves
• 4 green cardamom pods
• 2 (1 1/2 inch) pieces stick
• cinnamon
• 1 onion, grated
• 1 1/4 teaspoons ginger paste
• 1 1/4 teaspoons garlic paste
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 cup finely chopped tomato
• 1/2 cup water
• 1 cup coconut milk
• 1 pound tiger prawns, peeled and
• deveined
• 1 teaspoon ghee (clarified butter)
• (optional)
• 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.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the vegetable oil in a skillet over medium heat

Step 2: Technique & Execution

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)

Step 3: Technique & Execution

Stir in the grated onion and reduce the heat to medium-low

Step 4: Technique & Execution

Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes

Step 5: Technique & Execution

Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly

Step 6: Technique & Execution

Stir in the turmeric and cayenne pepper