Bengali prawn curry
Prep:
10 mins
Cook:
20 mins
12 large prawns, shelled
1 tsp turmeric
1 tsp salt
3 tbsp ghee, (clarified butter)
2 tbsp vegetable oil
2 green cardamom, split
4 cloves
2 sticks cinnamon
2 bay leaves
2 whole dried chilies
2 small onions, grated
2 tsp sugar
4cm ginger, finely grated
1 1/2 tsp mild red chilli powder, preferably Kashmiri
2 tsp ground cumin
100ml coconut milk
50g freshly grated coconut
2 tbsp chopped coriander
Pinch garam masala
Puris (fried Indian breads), to serve
In a mixing bowl, combine the prawns, half of the turmeric and salt. Set aside for about 10 minutes.
Pour the ghee in a pan and slightly brown over low-medium heat. The ghee shouldn’t become dark.
Pour the oil into a karahi or a wok and heat over medium heat. Once the oil is hot, toss in the prawns then fry for about 2 minutes. The colour of the prawns should change yet they shouldn’t be completely cooked. Take out the prawns of the pan and leave aside. Keep the oil in the pan though.
Pour the ghee into the same pan and heat the ghee and oil together. Thrown in the cardamom, cloves, cinnamon, bay leaves and chilies and fry for about one minute. Stir in the grated onion, sugar and ginger. Cook on low heat until golden.
Add the chilli powder, the ground cumin and the rest of the turmeric and fry for about 30 seconds. Mix in the coconut milk and the prawns then simmer for about 5 minutes. Pour a little bit of water if the sauce gets too thick. When the prawns are soft, add the grated coconut and top with coriander and garam masala. Serve this curry with puris breads.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Fish
Recipe Type
Dinner, Party Food, Easy, One Pot, Curry
Cuisine
Indian
Special Info
Pregnant Mums
Level of Difficulty
Easy
