Prawn Malai Curry


    30 raw tiger prawns, shelled

    1/2 lime (juice only)

    1 tsp ground tumeric

    60g ginger

    12 garlic cloves

    6 green chillies, chopped

    5 tsp desiccated coconut

    6 tsp extra virgin rapeseed oil

    1 tsp black mustard seeds

    12 curry leaves

    1 tsp salt

    2 tsp ground coriander

    2 tsp tamarind chutney

    5 tsp tomato puree

    1 tin coconut milk

    200ml water

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Main serves 4

Wow curry night with this juicy tiger prawn curry dish and pair with Gwinllan Conwy 2017 at Andy Clarke's recomendation

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Mix the prawns with the lime juice and turmeric in a bowl and allow to marinate.


In a blender add the ginger, garlic, green chillies and coconut. Then add some water and blend to a smooth thick paste.


In a frying pan, add 1tsp of the oil and fry the prawns for around 1 minute on each side. When they start to colour remove from the pan and put them on a plate lined with kitchen roll to drained the excess oil.


Heat a non-stick pan on high heat, once hot add the remaining oil, mustard seeds and curry leaves and them sizzle.


Add the garlic and ginger paste, and fry on a medium heat for 5-6 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.


Add the salt, ground coriander, tamarind chutney, tomato puree and mix well. Cook for another 2 minutes.


Pour in the coconut milk and water, bring to a boil then reduce the heat to a simmer. Add the prawns and simmer for 5-8 minutes, then garnish with curry leaves and serve with plain boiled rice.

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