Best 3 Malaysian Curried Prawns Recipes

Embark on a culinary journey to the vibrant streets of Malaysia, where aromatic curries dance with the freshest seafood. Malaysian curried prawns, a symphony of flavors, is a testament to the country's rich culinary heritage. This delectable dish tantalizes taste buds with a harmonious blend of spices, coconut milk, and succulent prawns. Dive into a symphony of textures, where tender prawns mingle with crisp vegetables, all enveloped in a luscious, fragrant curry sauce. Prepare to be captivated by the interplay of heat, sweetness, and tanginess that defines this Malaysian masterpiece.

This article presents a collection of carefully curated recipes, each offering a unique take on this classic dish. From the traditional renditions that stay true to Malaysian roots to innovative interpretations that push culinary boundaries, these recipes cater to a range of tastes and preferences. Whether you seek a fiery rendition that sets your palate ablaze or a milder version that allows the delicate flavors to shine through, you're sure to find a recipe that suits your culinary desires.

Here are our top 3 tried and tested recipes!

MALAYSIAN SHRIMP CURRY

Malaysian Shrimp Curry image

This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 16

Ingredients

2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
8 whole black peppercorns
1 tablespoon paprika
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 piece (2 inches) peeled fresh ginger, sliced
6 garlic cloves, sliced
2 tablespoons vegetable oil
1 medium onion, very finely chopped
1 can (14 ounces) unsweetened coconut milk
1 1/4 teaspoons coarse salt
1 1/2 teaspoons tamarind concentrate (or lemon juice)
1 1/2 pounds large shrimp, peeled and deveined, tails left intact
1/2 cup fresh Thai or regular basil leaves
6 cups cooked basmati rice, for serving

Steps:

Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.

PRAWN MALAI CURRY

Prawn Malai Curry image

This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.

Provided by Niloufer

Categories World Cuisine Recipes Asian Bangladeshi

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

¼ teaspoon cardamom seeds
3 whole cloves
3 (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4 whole cloves
4 green cardamom pods
2 (1 1/2 inch) pieces stick cinnamon
1 onion, grated
1 ¼ teaspoons ginger paste
1 ¼ teaspoons garlic paste
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ cup finely chopped tomato
½ cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter)

Steps:

Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 13.8 g, Cholesterol 175.3 mg, Fat 21.4 g, Fiber 4 g, Protein 25.1 g, SaturatedFat 12.5 g, Sodium 70.6 mg, Sugar 3.1 g

MALAYSIAN CURRIED PRAWNS

Malaysian Curried Prawns image

The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.

Provided by Bergy

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

24 large prawns, peeled & deveined
1/2 onion
4 garlic cloves, crushed
4 tablespoons dry white wine (or vermouth)
1 tablespoon curry paste
1/4 cup tomatoes, peeled, seeded & chopped (you may use canned but drain them well)
2 tablespoons butter (or margarine)
1 tablespoon flour
1 (400 ml) can coconut milk (or use coconut milk powder and mix just over 1 cup)
1/2 teaspoon ketchup

Steps:

Melt 1 tbsp butter in a saucepan.
Add onion and sauté until transparent.
Add garlic and sauté for 1-2 minutes.
Add flour and stir until fully incorporated, add ketchup, stir.
Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
Add wine and curry paste and tomatoes.
Stir and simmer 10-15 minutes.
While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
Add sauce and serve at once over rice or noodles.

Tips:

To save time, use pre-cooked prawns. This will reduce the cooking time significantly.
Use a good quality curry paste. This will make all the difference to the flavor of the dish.
If you don't have curry paste, you can make your own by blending together the following ingredients: 2 tablespoons of turmeric powder, 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, 1 tablespoon of fenugreek powder, 1 tablespoon of red chili powder, 1 teaspoon of salt, and 1/2 cup of vegetable oil.
Don't be afraid to adjust the amount of curry paste to your own taste. If you like it spicy, add more curry paste. If you prefer it milder, add less.
Serve the curry with steamed rice, roti, or naan bread.

Conclusion:

Malaysian curried prawns is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its rich and flavorful curry sauce, tender prawns, and fragrant spices, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook prawns, give this Malaysian curry recipe a try. You won't be disappointed!

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