Prawns are definitely a delicacy and favorite of many esp Bengali’s. My husband begs to differ, he prefers to stay nose diving distance away from sea food and aromatic fishes (tch tch). So when it comes to authentic Bengali fish dishes I eagerly await for my in laws to arrive. Hilsa and prawns are my Mil’s favorite so last evening when I saw some good prawns at fish market had to grab them for her. This was my first solo attempt with prawns and I was definitely scared. Didn’t want to butcher the delicate taste of the amazing prawns but they turned out really good (ask MIL). Prepared them in two ways, the other one being cooked in poppy n mustard seed paste.
Preparation time- 10 min
Cooking time – 15 minutes
Mustard oil / vegetable oil- 2 tbsp
Green chili- 2
Onion chopped – 1 cup
Ginger onion n garlic paste – 2 tbsp
Coconut Milk- 1 can
Bay leaf- 1
Turmeric powder- 2 tsp
Salt as per taste
Peel and wash prawns. Marinate with turmeric and salt and keep aside. Heat oil in wok and fry the prawns for 2 min on each side. Do not deep fry them. Drain them out on tea towel. In the oil add slitted green chili and bay leaf. Then add chopped onions, saute till golden brown and then add the ginger garlic paste. Saute till for 2 minutes, slowly add the coconut milk to it. Season with salt and allow it to come to a boil. Add the fried prawns and simmer for 2-3 minutes. You can add 1 more green chili at this stage if you like it spicy. This curry has very subtle taste and not a spicy one. Enjoy with steaming hot rice.