New Update
| Main ingredients | Large prawns, Turmeric powder, Mustard oil, Ghee, Bay leaves, Cloves, Cinnamon, Green cardamoms, Cumin seeds, Onion, Tomato, Ginger, Red chilli powder, Green chillies, Cumin powder, Coconut milk, Sugar, Cashewnuts, Raisins |
| Cuisine | Bengali |
| Course | Main course seafood |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 8-10 large prawns, peeled with head intact, deveined and cleaned
- ¾ teaspoon turmeric powder
- Salt to taste
- 4-5 tablespoons mustard oil
- 1-2 tablespoons ghee
- 2 bay leaves
- 4-5 cloves
- 1 inch cinnamon
- 3-4 green cardamoms
- 1 teaspoon cumin seeds
- 1 cup ground paste (1 large onion, 1 large tomato, 1 inch ginger)
- ½ teaspoon red chilli powder
- 2 green chillies + for garnish + to serve
- ½ teaspoon cumin powder
- 1 cup coconut milk + for garnish
- Salt to taste
- ½ teaspoon sugar
- Melted ghee for drizzling
- Bengali gorom moshla powder for sprinkling + for garnish
- Fried cashewnuts for sprinkling + for garnish
- Fried raisins for sprinkling + for garnish
- Steamed rice to serve
- Lemon wedges to serve
Method
- Take prawns in a large bowl, add ½ turmeric powder and salt and mix well.
- Heat 2-3 tablespoons mustard oil in a non-stick shallow pan till it smokes. Add prawns and sauté on high heat for 1-2 minutes. Transfer into a absorbent paper lined plate.
- Heat remaining mustard oil and ghee in a kadai. Add bay leaves, cloves, cinnamon, green cardamoms and cumin seeds, mix and sauté for a few seconds. Add ground paste, mix and saute till the oil begins to separate. Add remaining turmeric powder and red chilli powder. Break the tips of green chillies and add along with cumin powder, mix well and saute till oil separates.
- Add coconut milk, mix and cook till oil separates. Add salt and sugar and mix well. Add ½ cup water, mix and bring it to a boil.
- Add the prawns, mix and cook till the mixture comes to a boil. Switch the heat off, drizzle melted ghee, sprinkle Bengali gorom moshla powder, fried cashewnuts, fried raisins and drizzle some coconut milk. Cover and let it rest for 5 minutes.
- Transfer the gravy into a serving bowl, garnish with a few fried cashewnuts, a few fried raisins, sprinkle a little Bengali gorom moshla, drizzle some coconut milk, and garnish with green chilli. Serve hot with steamed rice, green chillies and lemon wedges.
- Chef’s tips: Bengali garam masala is made by grinding together cinnamon, green cardamoms and cloves in equal proportions.
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