A version of this Bengali favourite from ” Brick Lane Cookbook” by Dina Begum. Serve with basmati rice.
Ingredients
- 400 g raw prawns peeled and de-veined
- ½ teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 2 cloves garlic grated
- 1 small onion finely chopped
- ⅔ teaspoon salt
- 1 teaspoon Chilli powder
- 1 teaspoon ground coriander
- 300 ml coconut milk
- 4 whole green chillies
- 2 tablespoons chopped fresh coriander
Servings:
Instructions
- Rinse the prawns and dab dry with kitchen paper. Place in a bowl and sprinkle with half the turmeric and mix. Heat the oil in a pan on medium heat and lightly fry the prawns for around 30 seconds on each side. Scoop the prawns out and reserve.
- Add the mustard seeds to the same pan. When they start to pop, add the crushed garlic and fry for a minute or two, then add the onions and salt. Sauté for a couple of minutes, until the onions have softened.
- Add the remaining turmeric, chilli powder and ground coriander and cook for a minute, then pour in the coconut milk and whole green chillies. Bring the sauce up to a simmer, then put the fried prawns back in the pan.
- Cover and cook for five minutes and stir in the chopped fresh coriander just before turning off the heat. Serve with rice.
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