Butter Malai Prawns | Ultra Creamy Restaurant Style Prawns Recipe | Easy White Gravy Seafood

Описание: Today we are making rich, creamy and luxurious Butter Malai Prawns. This restaurant-style white gravy prawns recipe is smooth, thick, mildly sweet and perfectly balanced with butter, cream and cashew paste. If you love malai dishes, this prawns version is next level and perfect with naan, porotta or jeera rice.


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🦐 Ingredients

For Prawns:

Prawns (cleaned & deveined) – 300 g
Salt – ½ tsp
Black pepper powder – ½ tsp
Lemon juice – ½ tsp
Butter – 1 tbsp

For Cashew Paste:

Cashews – 10 to 12
Warm water – 3 tbsp

For Malai Gravy:

Butter – 1½ tbsp
Oil – 1 tsp
Garlic (finely chopped) – 1 tbsp
Green chilli (finely chopped) – ½ tsp (optional)
Onion (very finely chopped) – 1 small
Milk – ½ cup
Fresh cream – ¼ cup
Mozzarella cheese – 2 tbsp
Cheddar cheese – 1 tbsp (optional)
Salt – ½ tsp (adjust if needed)
Sugar – 1 pinch
White pepper / Black pepper – ¼ tsp
Kasuri methi – ½ tsp (optional)
Butter (for finishing) – ½ tbsp


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👨‍🍳 Preparation Method

1. Marinate prawns with salt, pepper and lemon juice for 10 minutes.


2. Heat butter in a pan and lightly cook the prawns for 30 seconds on each side until pink. Do not overcook. Remove and keep aside.


3. Soak cashews in warm water for 10 minutes and grind into a smooth paste.


4. In the same pan, add butter and oil on low flame. Add chopped garlic and sauté briefly. Add green chilli and finely chopped onion. Cook until soft and translucent. Do not brown.


5. Add cashew paste and cook on low flame for 2 to 3 minutes until the raw taste disappears.


6. Add milk and a pinch of sugar. Mix well and simmer gently.


7. Lower the flame and add fresh cream, mozzarella and cheddar cheese. Stir slowly until the gravy becomes thick, smooth and glossy.


8. Add the cooked prawns back into the gravy and cook for 2 minutes.


9. Add pepper, adjust salt if required, and sprinkle crushed kasuri methi.


10. Switch off the flame and finish with half tablespoon butter for extra shine.



Serve hot with naan, porotta or rice.