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prawn-curry

prawn curry

This prawn curry is the ultimate indulgence for Indian food lovers. You can make it with coconut milk or cream to suit your taste. It’s a Bengali recipe that will really impress your friends and family. Don’t be put off by the list of ingredients…. most are spices. (for 4 people)

What you need

600g large peeled prawns with the tails on
20ml lemon juice
50ml oil
1 small onion finely chopped
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
4 cloves
6 cardamon pods
3 bay leaves
1 tablespoon finely grated ginger
1 teaspoon crushed garlic
1 teaspoon chili powder
180ml coconut milk/cream
Salt to taste
Oil

The process

Place the prawns in a bowl, add the lemon juice, toss and allow to sit for about 20 minutes then drain off the remaining lemon juice.

Heat a little oil in a frying pan or wok to medium hot and fry the onions until they begin to brown. Add the cardamon, turmeric, cinnamon, bay leaves, cloves, ginger and garlic and cook for about another 2 minutes stirring constantly.

Add the chili powder a pinch or so of salt and the coconut milk or cream and bring to almost boiling(the edges of the pan will begin to bubble). Toss in the prawns, give it a shake to distribute the prawns and simmer with the lid off for about 5 minutes or until the prawns are cooked but still firm.

Serve it immediately with homemade roti.

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