Bengali Prawn Curry
- Womenscorner Desk
- October 24, 2020
Ingredients :
- 600g prawns, peeled, deveined but tails left on (I used 9 frozen super king prawns)
- 1 medium sized white onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 inch piece of fresh ginger, skin removed and grated
- vegetable oil
- 2/3 bay leaves
- 1 tsp black mustard seeds
- 25g (or 4/5 tbsp) desiccated coconut
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- 1 tsp turmeric powder
- 1 tsp sugar
- 1 tsp chilli powder (less if you prefer it less hot)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt (you may wish to add one more – taste first)
- 2tbsp chopped tin tomatoes
- 200ml boiling water
- 1 tsp ground garam masala
Method : Heat a few of tablespoons of oil during a fairly deep frypan or karahi. On a coffee heat add the prawns, piecemeal if your pan is on the small side, so on seal them. they're going to curl slightly and combat a vibrant pinkish hue. After a moment approximately turn them over in order that both sides are sealed. Then turn them on to their backs so because the top side is additionally cooked. Remove from the pan and place on a plate to at least one
side, whilst you finish cooking the remaining prawns.
Add a touch more oil if it's running dry and keeping the oil at a coffee heat add the Brassica nigra seeds. they're going to burst open and sizzle so confirm the oil isn't too hot as they're going to spit! Add the bay leaves and stir with the Brassica nigra seeds.
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Add the onion, garlic and ginger to the pan and cook gently for around 5/6 minutes until they start to bronze in colour. Add all the spices aside from the garam masala, also because the salt and sugar. Stir together and add the tinned chopped tomatoes. Add 200ml of boiling water and add the desiccated coconut. bring back the boil gently stirring and add the prawns. Gently cover the prawns within the sauce and simmer for a couple of minutes. Taste and add more salt if necessary.
Add the bottom garam masala over the prawns, provides a quick stir and serve immediately. Serve with basmati rice.
