Prawn Malai Curry

To make Prawn Malai Curry, start by marinating galda prawns with turmeric and salt for 5 minutes. Heat mustard oil in a pan and fry the prawns until they are slightly cooked, then set them aside. In the same pan, add garam masala, bay leaf, and dry red chillies, frying for about 10 seconds. Next, add chopped onions and fry until golden brown, then mix in ginger and garlic paste, cooking for another minute. Add chopped tomatoes and spices like cumin, turmeric, Kashmiri red mirch, salt, and sugar, and cook for 2 minutes. Finally, add the fried prawns, coconut milk, and let it simmer for 5 minutes. Finish with garam masala and ghee before serving hot with steamed rice or pulao.

Yes, Prawn Malai Curry is naturally gluten-free as it primarily consists of prawns, coconut milk, and spices, none of which contain gluten. However, always check the labels of any pre-packaged ingredients, like garam masala or mustard oil, to ensure they are gluten-free.

If you don't have coconut milk, you can substitute it with heavy cream or a mixture of milk and a bit of shredded coconut for a similar creamy texture. Alternatively, you can use almond milk or cashew cream for a dairy-free option, but keep in mind that the flavor will differ slightly.

To store leftover Prawn Malai Curry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.

Prawn Malai Curry pairs beautifully with steamed basmati rice or pulao. You can also serve it with naan or roti for a delightful meal. For a complete Bengali experience, consider adding a side of vegetable bhaji or a fresh salad to balance the rich flavors of the curry.