Bengali Prawn Curry
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Indian
Serves: 2 - 3
  • 250gms de-veined pawns
  • turmeric and salt to sprinkle on the de-veined prawns
  • garam masala
  • tomato paste
  • onion paste
  • green chillies
  • cumin seeds (jeera)
  • cardamom (elaichi)
  • cinnamon (dal chini)
  • dried red chillies
  • dried bay leaves
  • salt
  • sugar
  • red chilli powder
  • turmeric powder
  • garam masala powder
  • ginger & garlic paste
  • coconut milk
  • 1/2 tsp kalo jeera/kalonji/onion seeds/nigella seeds (different names for the little, black seeds)
  1. Shallow fry prawns smeared in turmeric & salt & set aside
  2. Heat vegetable oil in a pan
  3. Add cumin seeds (optional), whole garam masala, bay leaves, dry red chilli& green chilli
  4. Stir, add onion paste, then ginger & garlic paste and tomato paste (optional)
  5. Add the prawns, gently stir
  6. Add coconut milk, sugar & salt, bring to a boil, simmer, thin with water, top with garam masala powder
  7. Have with rice.
Don't overcook the prawns.
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