Prawn Curry

    45 minutes

    This is a Bengali prawn curry which is actually quite similar to a Malaysian laksa. It's a beautiful dish for special occasions. Use the largest prawns you can find.


    Queensland, Australia
    3 people made this

    Serves: 4 

    • 5cm fresh ginger, diced
    • 10 cloves garlic, diced
    • 6 onions, diced
    • 1 cup vegetable oil
    • 800g king prawns, peeled and deveined
    • 1 tablespoon ground turmeric
    • 1 tablespoon salt
    • 3 bay leaves
    • 2 tablespoons ground cumin
    • 4 green chillies, slit
    • 3/4 cup coconut milk
    • 1 teaspoon sugar
    • 2 tablespoons ghee

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Blend the garlic and ginger together in a food processor to make a paste. Set aside. Blend the onions together with 1/3 cup of the oil.
    2. Season the prawns with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Heat 2 tablespoons oil in a frypan and sear the prawns. Set aside.
    3. Heat the remaining oil in a heavy frypan and add the onion paste and bay leaves. Saute until light brown in colour, about 10 minutes.
    4. Mix together the cumin, remaining turmeric, garlic ginger paste and 2/3 cup water and add to the onions. Reduce heat. Stir in remaining salt, chillies and prawns and simmer 5 minutes.
    5. Add the coconut milk and simmer 3 minutes more. Add the sugar and ghee and check the seasoning. Serve immediately.

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