Prawn Malai Curry is a classic Bengali seafood curry. Apparently the word ‘malai’ comes from ‘Malay’ as it is believed the use of coconut cream is influenced by Malay cuisine. I’m sure this will be hotly contested by many Bengalis and Malays alike. But regardless, it is a delicacy and I’m happy to have learned how to make it.

The gravy is made of onion paste, garlic, ginger, dry roasted cloves, cardamom and cinnamon, bay leaves and coconut cream. This is cooked over low heat till it becomes thick and creamy and then the prawns, marinated and cooked separately, are added to the gravy. A wonderful, indulgent prawn curry best enjoyed with rice.