Bengali prawn curry
- April 2015
- Serves 4
- Hands-on time 45 minutes
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.
- Dairy-free recipes
- 14g (4.5g saturated)
- 4.7g (3.3g sugars)
If you can, buy king prawns with their tails on as the prawns hold together better and make the dish look more attractive and substantial. They also add extra favour to the sauce.
You could try making this curry with chunks of firm white fish in place of the prawns. Start the recipe from step 2. Add the fish to the curry sauce in step 5 and cook for 8-10 minutes until the fish is cooked and flakes easily.
A karahi is a deep, circular cast-iron pot used in South Asian cooking. You can buy one from a specialist cook shop or online. Or use a large, deep, heavy-based frying pan or wok.
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