A popular Bengali dish served at celebrations. Use a mixture of king and jumbo prawns.
Make sure you have everything prepared before starting to cook.
Remove the hard shells from the prawns but leave the tail on. De-vein the prawn. For this, slit the back a little and take out the black thread. Do not remove the entire head from the king prawns and retain the liquid inside.
Add a pew pinches of turmeric to the 1 tsp of salt, toss the prawns in the salt and keep them aside for 30 minutes. Meanwhile, blitz the 2 chopped onions into a paste (adding a splash of water if necessary), put in a bowl along with the garlic, ginger and chilli powder and set aside.
In a heavy based saucepan over a medium heat add ghee or clarified butter. Drop in the cardamom and cinnamon, fry for 1 minutes until fragrant. Lower the heat, add sliced onions and cook for 10 minutes. Stir in garam masala and fry for 30 seconds.
Add onion paste, garlic, ginger, chilli powder and turmeric, fry for a few minutes stirring all the time and adding a splash of water if it dries out.
Stir in the prawns, cook for a minute or two, pour in the coconut milk along with 150ml water. Bring to a simmer and cook for 5-10 minutes until the prawns are cooked through.
Coconut Prawn Curry
Ingredients
- 500 g jumbo or king prawns peeled and deveined
- 1 tsp salt
- 1 tbsp turmeric, plus extra to marinate prawns
- 4 red onions 2 chopped, 2 sliced
- 4 cloves garlic minced
- 4 cm ginger grated
- 1 tsp chilli powder
- 30 g ghee or clarified butter
- 2 cinnamon sticks
- 4 cardamom pods
- 1 tsp garam masala spice mix
- 300 ml coconut milk
Instructions
- Make sure you have everything prepared before starting to cook.
- Remove the hard shells from the prawns but leave the tail on. De-vein the prawn. For this, slit the back a little and take out the black thread. Do not remove the entire head from the king prawns and retain the liquid inside.
- Add a pew pinches of turmeric to the 1 tsp of salt, toss the prawns in the salt and keep them aside for 30 minutes. Meanwhile, blitz the 2 chopped onions into a paste (adding a splash of water if necessary), put in a bowl along with the garlic, ginger and chilli powder and set aside.
- In a heavy based saucepan over a medium heat add ghee or clarified butter. Drop in the cardamom and cinnamon, fry for 1 minutes until fragrant. Lower the heat, add sliced onions and cook for 10 minutes. Stir in garam masala and fry for 30 seconds.
- Add onion paste, garlic, ginger, chilli powder and turmeric, fry for a few minutes stirring all the time and adding a splash of water if it dries out.
- Stir in the prawns, cook for a minute or two, pour in the coconut milk along with 150ml water. Bring to a simmer and cook for 5-10 minutes until the prawns are cooked through. Serve with rice.
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