Bengali prawnmalai curry

Thanks to Vijaya Chowdhuri from the WOI Christian Discipleship Centre in Bangladesh for this delicious recipe! Acknowledgement also goes to Lifepoint Church, Wellington, NZ for permission to share their A taste of Lifepoint curry Cookbook recipes.


  • 1 kg prawns big size (fresh or frozen)
  • 1 medium size tin of coconut cream
  • 2 Tbsp soyabean oil
  • 1 large onion sliced
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp ginger paste
  • ½ tsp garlic  paste
  • 2 bay leaves
  • 4 green chilli
  • ½ tsp turmeric
  • 1 whole stick of cinnamon (approx 2 inches long – then broken)
  • 3 whole cardamom
  • 3 whole cloves
  • ½ tsp salt


De-vein the prawns and wash properly. If your prawns are frozen, put them in some lukewarm water to defrost. Your prawns should not be cold when you start cooking them. Drain the prawns for 10 minutes, then apply the salt and turmeric powder and let them rest for another 10 minutes. Put a little oil in a fry pan on a high heat, reduce the heat and fry the prawns for one minute. Fry them and then put these to one side. Take the sauce pan and put it on the heat. Put 2 Tbsp oil in the pan to heat, then reduce the heat and put in the sliced onion and fry it. When the colour of the onion turns brown then put ginger and garlic paste and fry it together. When an aroma can be smelt, put in the coriander and chilli powder and fry it. If it starts burning add a little water and stir it, then add the bay-leaves and prawns and fry them for 1 minute. Add ½ cup of  water and let it simmer for 5 minutes. Next add the coconut cream and stir. Once it starts boiling add the whole cardamom, the broken cinnamon stick and the cloves and let it cook for 10 to 15 minutes. Finally add salt according to your taste.

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