Bring on more festive cheer with our iconic Bengali prawn curry recipe. Originally made by cooking large tiger prawns (bagda chingri) or giant freshwater prawns (golda chingri, you can use any fresh available prawns of your choice and go ahead and try this subtle yet exceedingly delicious curry.
250 gm prawns cleaned and deveined
One cup mustard oil
Red chili powder
One cup fresh coconut
One cup coconut milk
Three green chilies
One cup mustard seeds
In a grinder add fresh Coconut, Mustard Seeds, Green Chilies, one cup Coconut Milk and give it a good mix. Remove in a bowl.
To the fresh prawns add one tablespoon salt and one tablespoon haldi and mix it well.
Let it marinate for a while.
Pre heat a large pan and add one cup mustard oil once the mustard oil is almost burnt add in the prawns and gently stir.
Keep stirring till the prawns have curled up.
Remove the prawns in a bowl. In the same pan add in the coconut grind mix and give it a stir. Add one teaspoon red chili powder now add in the prawns mix it and put a lid on it.
Remove the lid and you will see the creamy consistency of the curry. Now add one tablespoon sugar and half tablespoon salt.
Enjoy your delicious curry with some hot rice and your choice of veggies or salad.
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