Bengali Prawn Curry

1. 1
   prep · ~10 min

   Marinate the prawns.

   Pat the prawns dry with a paper towel. Toss them gently with a pinch of turmeric powder and a pinch of salt. Set aside for 10 minutes.

2. 2
   fry · ~3 min

   Briefly fry the prawns.

   Heat 1 tablespoon mustard oil in a pan over medium-high heat until it reaches its smoking point and turns pale yellow. Add the prawns in a single layer and sear for 1 minute per side until pink and lightly curled. Remove with a slotted spoon and keep aside.

   TIPDo not overcook the prawns at this stage; they will finish cooking in the gravy.
3. 3
   temper

   Temper the whole spices.

   In the same pan, reduce heat to medium and add the remaining 1 tablespoon mustard oil. Once hot, add the bay leaf, cinnamon stick, green cardamom, and cloves. Let them sizzle and become fragrant for 20 seconds.

4. 4
   saute · ~8 min

   Build the aromatic base.

   1.Add the chopped onions and sauté until they turn soft and translucent (4-5 minutes).

   2.Add the ginger paste, garlic paste, and a pinch of turmeric powder. Cook, stirring continuously, until the raw smell disappears and the mixture turns golden (2-3 minutes).

   3.Sprinkle in the sugar and a pinch of red chili powder. Stir well and cook for another minute until the mixture is glossy.

   TIPStir continuously after adding the ginger and garlic paste to prevent them from sticking to the bottom of the pan.
5. 5
   simmer · ~5 min

   Simmer the coconut gravy.

   1.Pour the thick coconut milk into the pan, stirring gently to blend it with the onion-spice mix.

   2.Add the slit green chilies and a pinch of salt.

   3.Bring the gravy to a gentle simmer over low heat. Do not let it boil vigorously.

   TIPSimmering on low heat prevents the coconut milk from curdling and keeps the gravy silky.
6. 6
   simmer · ~3 min

   Finish the prawns in the gravy.

   Gently slide the seared prawns back into the pan along with any collected juices. Add the hot water to thin the gravy slightly if needed. Let the prawns simmer gently in the gravy for 2-3 minutes until they are just cooked through.

   TIPThe prawns will curl tightly and turn opaque when perfectly done. Do not simmer longer or they will become rubbery.
7. 7
   garnish · ~5 min

   Finish and serve the curry.

   Switch off the heat. Drizzle a teaspoon of ghee over the surface of the curry. Let the curry rest for 5 minutes before serving to allow the flavors to settle.

Cuisines we love