Prawn Malai Curry with Rice Creamy Prawn Curry with Rice

Rinse the basmati rice in cold water until the water runs clear, then cook according to package directions (about 15 minutes) using a rice cooker or a pot with 400 ml water and a pinch of salt.

While the rice cooks, finely dice the onion, mince the garlic and ginger, and slice the green chili into thin rounds.

Heat ghee in a large skillet over medium heat for 1 minute, then add the diced onion and sauté for 4–5 minutes until golden brown.

Add the minced garlic, ginger, and green chili to the skillet, and cook for 1 minute until fragrant.

Stir in the turmeric, cumin, garam masala, and salt, and cook for 30 seconds until the spices are aromatic.

Pour in the coconut milk and heavy cream, bring to a gentle simmer over medium heat, and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Add the prawns and frozen peas to the sauce, stir to coat, and cook for 4–5 minutes until the prawns are pink and cooked through (internal temperature 63°C).

Serve the prawn malai curry over the steamed rice, garnished with chopped cilantro.