Bengal prawn malai curry Recipe for Lunch or Dinner | Simple Non-Vegetarian Dish — Simple Snacks You Can Make Today

Rooted in Bengal's love of delicate spicing and fresh produce, this recipe is both sophisticated and comforting. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Bengal prawn malai curry recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Freshwater Prawns, Coconut Milk, Mustard. Each serving contains approximately 270 calories, with 25g of protein — making it a hearty addition to your diet.

Did you know? Colonial-era dish created for British officers who wanted 'lobster-like' curry. Uses giant freshwater prawns from Sundarbans. The 'malai' comes from first-press coconut milk stirred exactly 21 times. Must be served in silver bowls to prevent curdling.