Bengali Prawn Malai Curry with Coconut Milk

1. 1

   To make fresh garam masala, use a coffee grinder to grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks into a fine powder. Set aside.

2. 2

   Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon, and fry for a few seconds (be careful, as cloves can pop out of the pan). Stir in the grated onion and lower the heat to medium-low. Cook, stirring, until the liquid evaporates and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook, stirring constantly, for 2 minutes.

3. 3

   Stir in turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for another 5 minutes.

4. 4

   Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle almost all of the fresh garam masala powder over the mixture, reserving a pinch for garnish. Gently stir to combine. Do not cover the pan at this point, as the coconut milk will curdle.

5. 5

   As soon as the prawns turn pink and are cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

• Calories 215.49 kcal — Moderate 11%
• Protein 21.25 g ↗ Good Source 43%
• Carbohydrate 10.54 g 4%
• Total Fat 10.4 g — Moderate 13%
• Saturated Fat 2.84 g — Moderate 14%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 148.98 mg ▲ High 50%
• Sodium 504.23 mg ▲ High 22%
• Dietary Fiber 3.26 g — Moderate 12%
• Total Sugars 4.39 g --
• Added Sugars 1.24 g ⌄ Low Source 2%
• Calcium 240.94 mg — Moderate 19%
• Iron 1.08 mg ⌄ Low Source 6%
• Potassium 366.4 mg ⌄ Low Source 8%
• Vitamin A 13.03 mcg ⌄ Low Source 1%
• Vitamin C 2.87 mg ⌄ Low Source 3%
• Vitamin D 0.75 mcg ⌄ Low Source 4%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅