Mushroom and Prawn Malai Curry

 

Mushroom and Prawn Malai Curry is a variation to the famous Bengali recipe ‘Chingri Macher Malai Curry’ which is prawn in coconut milk curry. Mushrooms and prawns together are a great hit! Both being so distinct in its flavour yet complimenting each other so well in this mouthwatering delicacy.

A Prawn and Mushroom Malai curry is a popular, quick-cooking dish that combines succulent, tender prawns with earthy, savory mushrooms, often in a creamy, aromatic coconut-based sauce.

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Parsans Kitchen

 

Important Notes and Tips:

 The key to success is to avoid overcooking the prawns, which turns them rubbery. 

 Prawn Preparation and Cooking:

 Cleaning: Thoroughly wash, peel, and devein the prawns for food safety and better texture.

Do not overcook.  Prawns cook incredibly fast. Depending on size, they only need 2–5 minutes in the simmering curry. Once they turn opaque and form a "C" shape, they are done.

Marinate prawns for 10-15 minutes with a pinch of salt and turmeric powder to enhance flavor and tenderize.

Frozen Prawns: If using frozen, thaw them completely and drain excess water before adding to the curry, otherwise, the dish will become diluted. 

Mushroom Tips: Varieties: Button or chestnut mushrooms work best for their texture and ability to absorb flavors.

Preparation: Clean mushrooms with a damp cloth or quick wash, then cut them into halves or quarters.

Cooking: Sauté mushrooms with ginger, garlic, and onions until they release their water and soften before adding the liquid gravy ingredients. 

Serve Mushroom and Prawn Malai Curry with hot steamed rice and Beetroot Tambuli for a delicious meal.

(What is Beetroot Tambuli  - it is a popular, refreshing, and nutritious curd-based side dish from Karnataka, India, often described as a hybrid between a raita and a light chutney. It is made by grinding cooked or steamed beetroot with coconut, cumin, and green chilies, then blending this mixture with yogurt and finishing with a tempering of mustard seeds, curry leaves, and dry red chilies.)

To replace Prawns for a Vegan Dish : In prawn malai curry, vegetables that pair well with mushrooms to complement the creamy coconut base include peas, carrots, bell peppers, baby corn, and spinach. These ingredients should be simmered until tender, adding texture and color to the rich curry.

To Create the Curry Base:

Aromatics: Use a base of onions, ginger, and garlic, sautéed until the onions are golden brown for maximum flavor.

 Coconut Cream/Milk: Coconut milk is essential for richness. Add it at the end and simmer gently—do not boil rapidly once the milk is added, as it can separate.

Tanginess: Add a souring agent like tamarind paste or kokum to balance the richness of the coconut. Lemon juice can also be added at the end for a fresh, tangy finish.

Roast the Masala: Ensure the onion-tomato masala base is cooked well until the oil separates from the mixture to avoid a raw taste. 

 Flavor Enhancers and Consistency:

Spices: Key spices include turmeric, coriander powder, cumin, garam masala, and chili powder (Kashmiri for color, hotter varieties for heat).

Curry Leaves: Fresh curry leaves provide an authentic aroma, especially in South Indian-style curries.

 

Thickening: To get a thicker "bhuna" style curry, allow the gravy to reduce well before adding the prawns.

Optional Ingredients: Cashew nut paste can be added for extra creaminess. 

 Serving Suggestions:

Prawn and mushroom curry pairs best with steamed basmati rice, jeera rice, or traditional bread like naan, roti, or paratha.

 

Garnish with freshly chopped coriander leaves and a squeeze of lime. 

  

Time: Prep: 10 min

Cook: 40 min

Total: 50 min

Makes: 3 servings

Meal: Lunch

 Cuisine: Bengali

 

Ingredients:

 250 grams Prawns

250 grams Button mushrooms

1 Tomato paste

1 Onion paste

1 inch Ginger paste

5 cloves Garlic paste

1 Green Chillies paste

3 Cardamom (Elaichi) Pods/Seeds

5 Cloves (Laung)

1 inch Cinnamon Stick (Dalchini)

2 Bay leaf (tej patta)

Half tsp Turmeric powder (Haldi)

Half tsp Cumin seeds (Jeera)

Salt, Red Chilli powder and sugar, as per taste

1 tbsp Curd (Dahi / Yogurt)

Half cup Coconut milk

A few fresh curry leaves (optional)

2 tbsp Mustard oil for frying

3 tbsp Mustard oil for gravy

1 tbsp Ghee for gravy

A few mint leaves and cilantro leaves, for garnish

Lime wedges, for garnish

 

Method:

To begin making the Mushroom and Prawn Malai Curry recipe, firstly clean the prawns and marinate with turmeric and salt for half to one hour. 

Heat oil in kadai and lightly fry prawns till they turn golden. Keep aside.

Clean the mushroom, cut them lengthwise, stir fry them for 2-3 minutes. Keep aside.

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 chilli paste.

Add sugar, salt, turmeric and jeera 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 little water or coconut milk.

Mix the prawns and mushrooms and simmer for five more minute.

Turn off the stove, sprinkle some garam masala powder and keep it covered for 10 to 15 minutes in the kadhai.

Serve Mushroom and Prawn Malai Curry with hot steamed rice and Beetroot Tambuli for a delicious meal.

Enjoy!

 

Parsans Kitchen