Prawn Malay Doopiaja
A Malay-style prawn curry featuring large prawns cooked in a rich onion-based sauce with coconut milk and aromatic spices. The doopiaja method involves frying onions twice - once sliced and fried, then chopped and simmered into the curry.
Ingredients
- 16 whole Large prawns (bagda prawns), heads removed (Can use 16-20 prawns depending on size)
- 3 ounces Ghee (About 6 tablespoons)
- 1.5 teaspoons Salt
- 4 teaspoons Onions, ground to paste
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground chilies (Adjust to taste)
- 0.25 teaspoon Ground garlic
- 1 cup Strong coconut milk (Use full-fat coconut milk)
- 12 whole Onions, cut lengthways into fine slices
More recipes using Prawns
Prawn Malay Doopiaja
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Instructions
- 1Remove the heads from the prawns if not already done. Bring a pot of water to a boil and parboil the prawns for 2-3 minutes until they just start to turn pink. Drain and set aside.
- 2Heat the ghee in a large pot or deep pan over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown, about 8-10 minutes. Remove the fried onions with a slotted spoon and set aside on a plate.
- 3In the same pot with the remaining ghee, add the ground onion paste, turmeric, ground chilies, and ground garlic. Fry over medium heat, stirring constantly to prevent burning, until the mixture turns brown and fragrant, about 5-7 minutes.
- 4Add the parboiled prawns and salt to the pot with the fried spices. Stir well to coat the prawns with the spice mixture and fry until the prawns are lightly browned, about 3-4 minutes.
- 5Finely chop the fried onions that were set aside earlier.
- 6Pour the coconut milk into the pot along with the chopped fried onions. Stir well to combine. Reduce heat to low, cover, and allow to simmer gently for 30-40 minutes, stirring occasionally, until the prawns are tender and the sauce has thickened to a rich consistency.
- 7Check seasoning and adjust salt if needed. The curry should have a thick, rich consistency. Serve hot with rice.
