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Coconut Prawn Curry

A popular Bengali dish served at celebrations. Use a mixture of king and jumbo prawns.

500 g king or jumbo prawns

1 tsp salt

1 tbsp turmeric, plus extra to sprinkle on prawns

4 red onions, 2 sliced and 2 chopped

4 cloves garlic, minced

4 cm ginger, grated

1 tsp chilli powder

30 g ghee or clarified butter

2 cinnamon stick

4 cardamom pods

1 tsp  garam masala

300 ml coconut milk

Coconut Prawn Curry - 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

Coconut Prawn Curry

Jules
A popular Bengali dish served at celebrations. Use a mixture of king and jumbo prawns.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 4 people
Calories 374 kcal

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.
    Coconut Prawn Curry prepare all the ingredients
  • 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.
    Coconut Prawn Curry - jumbo prawns
  • 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.
    Fry onions and cinnamon
  • 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.
    Fry onions and spices in ghee
  • 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.

Nutrition

Calories: 374kcalCarbohydrates: 16gProtein: 28gFat: 24gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 220mgSodium: 762mgPotassium: 704mgFiber: 4gSugar: 5gVitamin A: 158IUVitamin C: 10mgCalcium: 151mgIron: 4mg
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