A unique Bengali prawn curry in rich coconut milk.
A unique Bengali prawn curry in rich coconut milk.
1 kg prawns – leave tails intact, clean, devein and drain
1 ½ tsp salt
3 tbsp lemon juice
2 tbsp butter
¼ cup olive oil
1 onion – thinly sliced
2 tsp crushed garlic
1 tsp ginger, crushed
2 tsp ground coriander
1 tsp turmeric powder
2 tsp crushed chilli
2 tsp fish spice
1 tsp garlic paste
2 tbsp white vinegar
green chilli paste
½ cup boiling water
1 fl oz coconut milk
2 tsp omato puree
GARNISH
2 tbsp chopped dhania
SERVING SUGGESTION
Serve with yellow rice and tomato sambal
1
Marinate prawns with salt and lemon juice, set aside for 10 minutes.
2
Heat butter, quick fry prawns in 2 or 3 batches, until firm and pink. Remove from pan, cover and set aside.
3
Heat oil on low to medium heat. Add onions and fry until onions have softened.
4
Add garlic, ginger, coriander, turmeric, chilli, fish paste, garlic paste, vinegar and green chilli paste, stir well.
5
Add water and braise spices until soft.
6
Add coconut milk and cook for 3-4 minutes.
7
Add tomato puree and prawns, heat through.
8
Remove from heat and garnish.
Ingredients
A unique Bengali prawn curry in rich coconut milk.
1 kg prawns – leave tails intact, clean, devein and drain
1 ½ tsp salt
3 tbsp lemon juice
2 tbsp butter
¼ cup olive oil
1 onion – thinly sliced
2 tsp crushed garlic
1 tsp ginger, crushed
2 tsp ground coriander
1 tsp turmeric powder
2 tsp crushed chilli
2 tsp fish spice
1 tsp garlic paste
2 tbsp white vinegar
green chilli paste
½ cup boiling water
1 fl oz coconut milk
2 tsp omato puree
GARNISH
2 tbsp chopped dhania
SERVING SUGGESTION
Serve with yellow rice and tomato sambal