Bengali prawn curry
The prawns in this recipe add sweetness to the curry that’s balanced by the spices, tomatoes and black mustard seeds, giving it a beguiling depth of flavour. It’s a curry to savour.
For something a little simpler, try our speedy prawn and spinach curry recipe.
Ingredients
- 3 tbsp vegetable oil, plus extra
- 600g sustainable raw king prawns, peeled and deveined but with tails still intact (see introduction and food team’s tip)
- 1 tsp black mustard seeds
- 3 bay leaves
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp caster sugar
- 2 tbsp chopped tomatoes from a tin
- 200ml boiling water
- 25g desiccated coconut
- 1 tsp garam masala (optional)
To serve
- Steamed basmati rice or Indian flatbreads
Method
- Heat the oil in a karahi or large frying pan (see Knowhow) over a low-medium heat. When hot, add the prawns and cook for a minute or so on each side until they turn pink. Remove and set aside.
- Drizzle a little more oil into the pan, if needed, then add the mustard seeds. Take care as the oil can spit as the seeds burst. Stir in the bay leaves.
- Add the onion, garlic and ginger to the pan and gently cook, stirring occasionally, for 5 minutes or until they begin to turn golden.
- Stir in the turmeric, chilli, cumin and coriander, then season with the salt and sugar. Stir in the chopped tomatoes.
- Add the boiling water and desiccated coconut to the curry, then bring to the boil, gently stirring. Add the cooked prawns, gently spooning over the sauce to cover, then simmer for a few minutes to warm through. Taste and season if necessary.
- Sprinkle over the garam masala, if using, give the curry a quick stir, then serve immediately with steamed basmati rice or Indian flatbreads.
Nutrition
- 248kcals Calories
- 14g (4.5g saturated) Fat
- 28.2g Protein
- 4.7g (3.3g sugars) Carbs
- 1.8g Fibre
- 2g Salt
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Reviews
So easy, really fresh tasty curry. A good “fakeaway”!
The easiest and most delicious curry recipe I’ve done- the whole family loves it
I love this recipe because I am guaranteed to have absolutely everything I need already in the cupboards, except one ingredient. Which means a rubbish day at work can start to fall away from memory and with a quick nip to the shop for prawns I’m happy! Perhaps most lovely of all for me is the smells it creates while it’s cooking transport me right back to the fresh prawns we’d shell on the beach every summer, back home in Australia. So this is a nostalgia treat recipe for me!
I love prawns ,and this recipe is very easy and really tasty .
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