Name: Prawns in Coconut Milk
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 2 tbsp chopped dhania; Serve with yellow rice and tomato sambal

AuthorFood For RoyaltyCategorySeafoodDifficultyBeginner

A unique Bengali prawn curry in rich coconut milk.

Prep Time15 minsCook Time15 minsTotal Time30 mins

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

Marinate prawns with salt and lemon juice, set aside for 10 minutes.

Heat butter, quick fry prawns in 2 or 3 batches, until firm and pink. Remove from pan, cover and set aside.

Heat oil on low to medium heat. Add onions and fry until onions have softened.

Add garlic, ginger, coriander, turmeric, chilli, fish paste, garlic paste, vinegar and green chilli paste, stir well.

Add water and braise spices until soft.

Add coconut milk and cook for 3-4 minutes.

Add tomato puree and prawns, heat through.

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

Directions

Marinate prawns with salt and lemon juice, set aside for 10 minutes.

Heat butter, quick fry prawns in 2 or 3 batches, until firm and pink. Remove from pan, cover and set aside.

Heat oil on low to medium heat. Add onions and fry until onions have softened.

Add garlic, ginger, coriander, turmeric, chilli, fish paste, garlic paste, vinegar and green chilli paste, stir well.

Add water and braise spices until soft.

Add coconut milk and cook for 3-4 minutes.

Add tomato puree and prawns, heat through.

Remove from heat and garnish.

Notes

Prawns in Coconut Milk

Ingredients Directions

Prawns in Coconut Milk

Ingredients

Directions

Notes

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