I love Malai anything. There is something about the white marinade. Looks so mild and delicate, but is packed with flavour. The resulting dish is mostly very creamy and leaves you wondering what adds to the creaminess. Most often, its cooked onion or cashews that do the job. Sometimes its even almonds or poppy seeds.
This one is a very straight forward recipe with a simple marinade. It’s practically one bowl. All you have to do is a mix in the ingredients, add the prawns and grill it after an hour or two.
Prawns – 250 gms
Fresh ginger garlic chilli paste* – 3 tablespoons
Hung curd- 1/2 cup
Heavy cream- 3 tablespoons
Coriander powder- 2 tablespoons
Cumin powder- 1 teaspoon
Garam masala- 2 tablespoons
Kasuri methi- 1.5 teaspoon
Pepper powder- 2 teaspoon
Chat masala- 1.5 teaspoons
In a mixing bowl, add in all the ingredients except the prawns and give it a good mix. Add in the prawns, mix well and refrigerate for an hour. Preheat the oven at 200 Degrees C. Arrange the prawns on a baking tray and bake for 15-20 minutes flipping once after 12 minutes. Serve with some Tangy green chutney and onion relish.