This is one of the classic Bengali recipe where the prawns are cooked in a coconut based gravy. This delicious Prawn curry is best relished with plain steamed rice. The tempering in mustard oil and the coconut milk gives this dish a subtle flavour and a creamy texture. Please check below a step by step method with pictures to prepare this delicacy.
- 250 gms, prawns, deveined & cleaned
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds, soaked for an hour
- 1 small onion, chopped
- 1" ginger, sliced
- 2-3 garlic cloves
- 2-3 fresh green / red chilies
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 1/2 cup coconut milk
- 1 tsp. coriander leaves
Grind the soaked cumin seeds, ginger, garlic, 1 fresh chilly and onion along with 1/4 cup water into a fine paste. Add the turmeric powder and garam masala powder to it and keep aside.
Marinate the prawns with a pinch of turmeric powder and salt for 10 minutes. Heat oil in a pan and saute them for a minute or till they turn pink in colour. Drain and keep aside.
Temper the same oil with kalonji, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the ground paste and fry on low flame till the oil separates.
Take the pan off the flame and add the coconut milk, salt, fried prawns and the chilies. Bring the pan back on the flame and simmer for 2-3 minutes. When done, serve, garnished with coriander leaves.
Note - I prefer removing the head, but keeping the shell intact. This gives a crunchy effect to the end product. But they may be removed if preferred.
Clean the prawns. Apply a pinch of salt and turmeric powder
and fry till they changes colour. Drain and keep aside.
The fried prawns.
Make a paste of the onions, ginger, garlic, fresh chlly and cumin seeds.
Add turmeric powder and garam masala powder. Keep aside.
Heat oil in a pan. Temper with kalonji, cinnamon, cardamom and
Add the ground paste and fry till oil separates.
Add the coconut milk, salt, fried prawns and slit fresh chily.
Simmer for 2-3 minutes. Serve, garnished with coriander leaves.