Prawns in 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

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.