This is an easy dish to put together and is perfect for non meat eaters!
If you can get king prawns with the tails still on they not only taste better but the dish looks much better too! I sometimes buy frozen raw king prawns and peel them, it’s a bit of a faff but worth it for the end result. Don’t forget to devein them!!!
You’ll need a few ingredients although quite a lot will be store cupboard. On a good note it’s all done in one pan!!!!!
The only tip I would add is that when you add the mustard seeds be careful because they sometimes spit!! And although this dish is lovely it’s not worth having a face full of hot black mustard seeds!!!!!!!!!!!!!
- 3 tbsp Veg oil, plus extra
- 600g raw King prawns with tails
- 1tsp black mustard seeds
- 3 bay leaves
- 1 onion finely chopped ( I use frozen)
- 3 garlic cloves, Finely chopped
- 2.5cm piece fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp caster sugar
- 2 tbsp chopped tomatoes from a tin
- 200 ml boiling water ( if you think it’s to dry add a little more)
- 25g desiccated coconut
- 1 tsp garam masala ( optional)
heat oil in a large frying pan over a low/med heat. When hot,add the prawns and cook for a min or so on each side until they turn pink. Remove and set aside. If you want to prep ahead I would leave this part until you are ready to serve.
Drizzle a little more oil if you need it, then add the mustard seeds, don’t forget be careful!!!!! Then add the bay leaves.
Add the onion, garlic and ginger to the pan and cook gently stirring occasionally until they begin to turn golden, about 5mins.
Stir in the tumeric, chilli, cumin and coriander, then season with the salt and the sugar. Stir in the chopped tomatoes.
Add the boiling water and the desiccated coconut to the curry, then bring to the boil gently whilst stirring. Add the cooked prawns, gently spooning over the sauce to cover, simmer for a few mins to warm through. Taste and season as necessary.
If using sprinkle over the garam masala. Give the curry a quick stir.
Serve immediately with basmati rice.
This would be perfect for a dinner party if as mentioned before you get the sauce ready then cook and add the prawns at the end!!
4 thoughts on “Bengali prawn curry”
This looks fab so am definitely going to cook it this weekend for my non-meat eaters!
This was excellent very easy to prepare, will use this base for chicken too. Another hit!
Thank you Peta, the base would work perfectly with chicken! x