Malai Shrimp ( Curried Shrimp)

Here is a great recipe for a mild shrimp curry dish that has a wonderful creamy texture. The mild spices and coconut milk makes this dish taste like a crossover between something that could be Indian of Southeast Asian.


Malai Shrimp ( Curried Shrimp)

Serves 4Print This Recipe


1 ½ lbs medium raw shrimp (tails on or off)

1 tbsp/ butter

7-8 cloves garlic, minced

¾ cup tomato puree

½ cup tomato paste

1 tsp. dhaniya powder (coriander)

1 tsp. jeera powder (cumin)

Red chili powder to taste

3 tbsp. kastoori methi (dried fenugreek leaves)

2 cups coconut milk

2 tsp. olive oil

1 bunch cilantro, chopped

1 tbsp fresh cream (optional)

Salt to taste



  • In a small wok or frying pan, heat the olive oil.
  • Add 1 tbsp. kastoori methi.
  • Add the prawns and cook until they turn translucent and are almost cooked.
  • Remove from heat and set aside.
  • In a cooking pot, heat butter.
  • Add the minced garlic.
  • Sauté for five minutes.
  • Add the tomato puree and tomato paste.
  • Stir well.
  • Add 1 tsp. dhaniya powder, 1 tsp. jeera powder and red chili powder to taste.
  • Add 2 tbsp. of the kastoori methi, cover and cook well for about 25 minutes.
  • Stir occasionally.
  • Add 2 cups of coconut milk and mix well.
  • Allow this to come to a boil and the semi cooked shrimp to the curry.
  • Mix well and allow the pot to simmer for about 5 minutes.
  • Add salt to taste, chopped cilantro and remove from the fire.
  • You may top with off with a dollop of fresh cream.
  • Serve hot with white basmati rice.


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