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Mushroom and Prawn Malai Curry

Priyanjali Joardar
10 minutes
Prep Time
30 minutes
Cook Time
2 People
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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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Shallow fry
  • Simmering
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. Prawns 250 gms
  2. Mushroom 250 gms
  3. Onion 1 large, paste
  4. Tomato 1 medium, paste
  5. Ginger 1 inch, paste
  6. Garlic 5-6 clove, paste
  7. Green chilly 1-2, paste
  8. curd 1 tablespoon
  9. Coconut milk 1/2 cup
  10. Cardamom 3
  11. Clove 5
  12. Cinnamon stick 1 inch
  13. Bay leaves 2
  14. Turmeric powder 1/4 teaspoon
  15. Jeera powder 1/2 teaspoon
  16. Coriander powder 1 tablespoon
  17. salt as per taste
  18. Red chilly powder as per taste
  19. Cugar as per taste
  20. Mustard oil 2 tablespoon for frying
  21. Mustard oil 3 tablespoon for gravy
  22. Ghee 1 teaspoon for gravy


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

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Evelyn Shilpa
Evelyn Shilpa   Sep-15-2016

lovely combination..sounds divine

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