Prawn Curry

Prawn Curry


1 person made this

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.

kate Queensland, Australia

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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate