Name: Mushroom and Prawn Malai Curry recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Prawns 250 gms; Mushroom 250 gms; Onion 1 large, paste; Tomato 1 medium, paste; Ginger 1 inch, paste; Garlic 5-6 clove, paste; Green chilly 1-2, paste; curd 1 tablespoon; Coconut milk 1/2 cup; Cardamom 3; Clove 5; Cinnamon stick 1 inch; Bay leaves 2; Turmeric powder 1/4 teaspoon; Jeera powder 1/2 teaspoon; Coriander powder 1 tablespoon; salt as per taste; Red chilly powder as per taste; Cugar as per taste; Mustard oil 2 tablespoon for frying; Mustard oil 3 tablespoon for gravy; Ghee 1 teaspoon for gravy

ABOUT Mushroom and Prawn Malai Curry RECIPE

Mushroom and Prawn Malai Curry is my variation to the famous Bengali recipe Chingri Macher Malai Curry which is prawn in coconut milk curry. I must say mushrooms and prawns together are a great hit! Both being so distinct in its flavour yet complimenting each other so well in this mouth watering del

Ingredients Serving: 2

Prawns 250 gms
Mushroom 250 gms
Onion 1 large, paste
Tomato 1 medium, paste
Ginger 1 inch, paste
Garlic 5-6 clove, paste
Green chilly 1-2, paste
curd 1 tablespoon
Coconut milk 1/2 cup
Cardamom 3
Clove 5
Cinnamon stick 1 inch
Bay leaves 2
Turmeric powder 1/4 teaspoon
Jeera powder 1/2 teaspoon
Coriander powder 1 tablespoon
salt as per taste
Red chilly powder as per taste
Cugar as per taste
Mustard oil 2 tablespoon for frying
Mustard oil 3 tablespoon for gravy
Ghee 1 teaspoon for gravy

Instructions

Clean the prawns, marinate with turmeric and salt for 1/2 to 1 hour.
Heat oil in kadai and lightly fry prawns till they turn golden.
Clean the mushroom, cut them lengthwise, stir fry them for 2-3 minutes.
To the kadai, add mustard oil and ghee, to this add cardamom, clove, cinnamon stick, jeera and bay leaves.
As soon as the fragrance of the masalas rises, add onion paste.
Once the onion starts browning, add ginger paste, garlic paste followed by tomato and chilly paste.
Add sugar, salt, turmeric, jeera powder, coriander powder and curd. Keep stirring till the oil separates from the masala.
Then add coconut milk and simmer it covered for about 10 minutes.
In between check if the mixture dries up, add a little water or coconut milk.
Mix the prawns and mushrooms and simmer for five more minutes.
Turn of the stove, sprinkle some garam masala powder and keep it covered for 10 to 15 minutes in the kadhai.
Serve with hot steamed rice for a delicious meal.

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