Prawn curry

Posted on June 30, 2009. Filed under: Bengali dish, Non-veg | Tags: , , , |

Timings :

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

Ingredients :

  • 400g/14oz medium-sized prawns, cleaned, shells removed, tails left on
  • salt, to taste
  • ½ tsp ground turmeric
  • ½ tsp red chilli powder
  • 4 tsp English mustard, to taste
  • 1 tsp cornflour
  • splash water
  • 4 tbsp mustard oil
  • 1 tsp nigella seeds
  • 2 green chillies, left whole
  • 1 onion, finely sliced
  • 2 tsp garlic paste (made by blending 1 garlic clove with 1 tbsp water)
  • 2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)
  • 130g/5oz freshly grated coconut
  • 200ml/7oz water
  • handful chopped fresh coriander

Method :

1. Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red chilli powder and set aside to marinate for 10-15 minutes.

2. Meanwhile, blend the English mustard, cornflour and water to a paste in a small bowl.

3. Heat the mustard oil in a large non-stick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15-20 seconds, then add the nigella seeds, return the pan to the heat and cook the seeds until they sizzle.

4. Add the green chillies and onion, stir well and fry for 7-8 minutes, or until softened.

5. Add the garlic and ginger pastes and continue to cook for 45-60 seconds.

6. Add the mustard paste and grated coconut and stir well to combine. Fry the mixture for 4-5 minutes, then add the water and continue cooking for a further 3-4 minutes, or until the volume of liquid has reduced by half and the sauce has thickened.

7. Add the prawns and cook for 2-3 minutes, or until pink, stirring well. Stir in the chopped coriander and serve immediately.


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