Skip to main content

Prawn Malai Curry (Shrimp in coconut gravy)

1 lb of Papa Earth Wild Argentina Shrimp
1 slice ginger
2 garlic cloves
3 green chili

Papa Earth Shrimp on Skewers soaked in water

Whole spices:
2 bay leaf
1 cinnamon stick
3 green cardamom
4 clove
1/2 tsp nigella seeds/kalonji (optional)

1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 1/2 cup coconut milk
1/2 tsp cardamom powder
salt as required
1 teaspoon sugar
3 tablespoon mustard oil/ vegetable oil

For Marination

1 teaspoon turmeric
salt to taste

4 green chilies slip into half for decoration

How to make Prawn Malai Curry


Thread the prawns (shrimp) on skewers. It will help them to retain its shape. Marinate prawns with turmeric and salt and keep them aside for at least 30 minutes.

Meanwhile, grind ginger, garlic and green chillies in a grinder and mix it with coconut milk.

Heat Mustard oil and then fry the shrimp. Fry till pink and cooked on both sides and keep aside (not more than 3 minutes).

In the same oil, add whole spices. Add the coconut milk mixture, mix well and simmer for 10 minutes. Add red chilli powder, turmeric powder, salt and sugar. Mix well and cook. Let it simmer on low heat for about 15 minutes.
Add a little water if you don’t want thick gravy.

When you see the oil surfacing on the gravy, add the fried shrimp. Cook on low flame for 3-4 more minutes till the gravy thickens and becomes creamy. Add cardamom powder and little bit ghee.

If you do not have coconut milk, you can also use whole cream.

Apart from the wild caught Argentina shrimp Papa Earth offers a wide selection of wild caught sustainable seafood. Check out our products page to see all wild caught fish and free-range meat that is available in our meat delivery service in Canada. Monthly subscription boxes are available as well as bulk meat orders starting from $1250 and up.

This recipe was provided to us by Momo from PinchofBongs, you can find the recipe on her YouTube Channel and Instagram page.