Seafood malai curry: Difference between revisions
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An authentic Bengali [[Seafood|seafood]] [[Curry|curry]]. It could be made entirely with prawns but in this version I'm using a mixture of [[king prawns]] and [[cod fillet]]. Any white fish would do. | |||
This is a fairly quick [[Curry|curry]], nice and creamy with lots of [[Coconut|coconut]] flavours. As with all authentic [[Indian curries]] there are lots of whole [[Spices|spices]] that you are not supposed to eat. Pick them out as you eat. You'll get a surprise if you bite down on a [[Cardamom|cardamom]] pod or a [[Clove|clove]]! | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1029 | |TotalCalories = 1029 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Seafood malai curry recipe.jpg| | |Image = [[Image:Seafood malai curry recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
</ | <span class="review"> | ||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Nice spice mix</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">You cannot beat fresh spices in a curry. 💖</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| Add the [[Prawns|prawns]] and [[Chillies|chillies]], bring to a simmer then cook gently cook for 10 minutes | | Add the [[Prawns|prawns]] and [[Chillies|chillies]], bring to a simmer then cook gently cook for 10 minutes | ||
}} | }} | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Seafood malai curry ingredients.jpg|thumb|right|300px|The ingredient, less the seafood | |||
Image:Seafood malai curry frying prawns and fish.jpg|thumb|right|300px|Frying the prawns and cod pieces | |||
</gallery> | |||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with [[Plain boiled rice|plain boiled rice]] and [[Naan breads|naan breads]] | Serve with [[Plain boiled rice|plain boiled rice]] and [[Naan breads|naan breads]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/seafood|#seafood]] [[Special:Search/seafoodmalaicurry|#seafoodmalaicurry]] [[Special:Search/ghee|#ghee]] [[Special:Search/cardamom|#cardamom]] [[Special:Search/turmeric|#turmeric]] [[Special:Search/spices|#spices]] [[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/coconut|#coconut]] [[Special:Search/curry|#curry]] [[Special:Search/chillies|#chillies]] [[Special:Search/prawns|#prawns]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 15:19, 9 December 2022
An authentic Bengali seafood curry. It could be made entirely with prawns but in this version I'm using a mixture of king prawns and cod fillet. Any white fish would do.
This is a fairly quick curry, nice and creamy with lots of coconut flavours. As with all authentic Indian curries there are lots of whole spices that you are not supposed to eat. Pick them out as you eat. You'll get a surprise if you bite down on a cardamom pod or a clove!
| Seafood malai curry | |
|---|---|
 |
| Served with naan breads | |
| Servings: | Serves 2 |
| Calories per serving: | 514 |
| Ready in: | 45 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 5th June 2015 |
|
Best recipe reviewNice spice mix 4/5 You cannot beat fresh spices in a curry. 💖 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g [8.5oz] mixture of large prawns and any white fish cut into bite-sized pieces
- ½ teaspoon ground turmeric
- Pinch of salt
- 2 tablespoons ghee, (vegetable oil will be fine if you don't have ghee)
- 1 fresh bay leaf
- 1 2.5 cm (1 inch) cinnamon stick
- 6 whole cloves
- 4 green cardamom pods
- 1 black cardamom pod
- A few grates of nutmeg using a microplane grater
- 200 ml (half a can of full cream coconut milk
- 50g of creamed coconut cut from a block
- A tablespoon of dessicated coconut
- 2 Indian green chillies split lengthwise and deseeded
Method
- Add the seafood pieces to a Lock & Lock box together with the turmeric and salt, close the ld and shake gently to coat evenly
- Heat the ghee in a wok or frying pan, not too hot or you'll have a kitchen full of smoke
- Stir-fry the seafood for a few minutes turning often
- Remove the cooked seafood, place in a clean bowl and set to one side
- On a low heat in the same pan add all the spices apart from the chillies and stir-fry for 2 or 3 minutes so the ghee is nicely flavoured
- Pour in the coconut milk and add the coconut block, cook for another few minutes
- Add the prawns and chillies, bring to a simmer then cook gently cook for 10 minutes
-
The ingredient, less the seafood
-
Frying the prawns and cod pieces
Serving suggestions
Serve with plain boiled rice and naan breads
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