Bengali prawn curry

bengali prawn curry


  • 400g large raw prawns, shell on
  • 1/2 tsp ground turmeric
  • Sea salt
  • 2 onions, finely chopped
  • 2cm ginger, finely chopped
  • 3 garlic cloves, crushed
  • 2 green chillies, chopped
  • 2 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 1/2 tsp hot chilli powder
  • 2 whole cloves
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 whole dried chilli
  • 400ml coconut milk
  • 1 tbsp fresh coriander, chopped


  1. Shell and devein the prawns, leaving the tails on, if you like.
  2. Place them in a bowl with the turmeric and a pinch of salt. Mix well, then leave to marinade for 20 mins.
  3. Meanwhile, put the onions, ginger, garlic and chillies into a food processor with 2 tablespoons of water and blend to a fine paste.
  4. Het the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves and whole chilli. Fry for a couple of minutes until the spices become fragrant and the mustard seeds begin to pop.
  5. Add the paste and fry over a low heat for 12-15 minutes, stirring frequently.
  6. Add the coconut milk and bring to a simmer over a low heat.
  7. Add the prawns and simmer for 2-3 minutes, until they are opaque and just cooked through.
  8. Add the coriander, stir through and serve with rice of choice.