This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.
Blend 1/2 cup tomatoes to make a puree. Keep aside.
For prawns malai curry
Heat 2 tsp oil in a kadai.
Add ½ tsp saunf, 1/4th tsp rai, 2 tsp chopped garlic and saute till light brown.
Add 1/4th cup chopped onions and saute till transparent.
Add 12tsp red chilly powder, ½ tsp dhania powder and ½ tsp jeera powder. Mix well.
Add 40 g prawns, prepared tomato puree, 1 tsp tomato ketchup, ½ tsp lemon juice and mix.
Add 1/4th tsp salt and water as required. Allow it to cook.
Garnish with 1 tbsp chopped coriander leaves.
Add 1 tbsp fresh cream and warm it slightly.
Serve hot with rotis, parathas or rice.