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