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25 April 2013,01:51 by
Koyeli S.Chakraborty

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BENGALI PRAWN CURRY

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Marinate the jumbo prawns with lime juice for 45 minutes.
  • Wash the marinated Jumbo prawns to remove the sour taste.
  • Heat the oil in a pan and fry the prawns for one minute.
  • Set aside the prawns in a covered container.
  • In the same oil that was used to fry the prawns, pour in the onion paste.
  • When the onion turns brownish, add the ginger paste, garlic paste, tomato and fry for 2-3 minutes.
  • Add Kashmiri red Chili Powder, Cumin Powder, Coriander Powder, Turmeric Powder, salt, sugar and ¼ cup water and cook for 2-3 minutes.
  • Add the fried prawns, coconut paste, green chili and mix well.
  • Add about 100 ml water and stir well.
  • Cover and let it cook for 10 minutes on low flame.
  • After 10 minutes, take it off the flame.
  •  Mix cardamom and ghee.
  • Garnish with grated coconut.
  • Serve hot with rice or Paratha.

INGREDIENTS

  • 8 Pieces of Jumbo Prawns
  • ½ coconuts (ground to paste)
  • ½ Coconut Grated
  • 2 tablespoon Onion paste
  • 2 tablespoon Garlic paste
  • 2 tablespoon Ginger paste
  • 4 medium sized Tomato (cut into small pieces)
  • 5 Green Chili
  • 1 teaspoon Kashmiri red Chili Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 200 mlIDHAYAM sesame Oil
  • Salt to taste
  • ¼ teaspoon Sugar
  • 4 Cardamoms
  • 1 teaspoon Ghee 

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