A typical Bengali dish from Romy Gill.
Ingredients
- For the prawns :
- 500 g frozen king prawns defrosted
- ½ tsp salt
- ½ tsp ground turmeric
- Juice of ½ a lemon
- For the sauce:
- 150 g red or white onion roughly chopped
- 15 g fresh ginger peeled and roughly chopped
- 4 large garlic cloves roughly chopped
- 2-3 green chillies seeds left in, roughly chopped
- 1 tsp Chilli powder
- 5 tbsp rapeseed oil
- 1 tsp black mustard seeds
- ½ tsp salt
- 1 tsp caster sugar
- ½ tsp ground turmeric
- 200 ml coconut milk
Servings:
Instructions
- Place the prawns, salt, turmeric and lemon juice in a bowl, mix together and set aside.
- In a blender, blitz the chopped onion, ginger, garlic, chillies and chilli powder to a paste.
- Heat the oil in a pan over a medium heat, then add the black mustard seeds. As soon as they start to pop, add the onion paste and cook for about 10 minutes, stirring occasionally to make sure it doesn’t burn or stick to the bottom.
- Stir in the salt, sugar and turmeric and cook for another five minutes, then add the coconut milk and bring to a simmer.
- Add the marinated prawns and cook gently for four to five minutes.
- Remove from the heat and allow to rest for 30 minutes, if you have the time. Serve with rice.
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