Ingredients
- This classic Bengali curry is very popular during Durga Puja.
- 250 grams prawns, tail on, washed and drained
- 1 tbsp garlic and ginger paste
- 2 tablespoons fresh grated coconut or defrosted unsweetened flakes
- 1/2 teaspoon turmeric
- 1 teaspoon freshly roasted and ground Cumin
- 1/2 teaspoon cayenne pepper or red chilli powder
- 1 small white onion peeled and finely chopped
- 200 ml good quality coconut milk
- 4 green chillies (about 1-1.25 inches long) slit
- FOR TEMPERING
- 1 tablespoon mustard oil
- 1 bay leaf
- 1 black cardamom
- 2 small whole green cardamom pods lightly smashed
- 4 whole cloves
- 1 inch cinnamon stick
Instructions
- Grind the coconut , cumin powder, cayenne and turmeric to a smooth paste. Reserve.
- Heat mustard oil on high heat. Add all the spices for tempering and cook 50 seconds.
- Lower flame and add onion. Saute until onion softens but don't brown.
- Add garlic and ginger paste and saute one minute until fragrant.
- Add coconut milk and green chillies and cook 2-3 minutes. Add prawns and coconut paste and cook until prawns are just edible. Add salt to taste and more red chilli powder if required.
- Serve hot with plain rice.
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