For Marinating prawns:
Medium Tiger prawns – 6 to 8 pieces (deshelled , cleaned, head separated)
Turmeric powder – 1 tsp
Salt – to taste
For the curry:
Mustard oil – 2 to 3 tbsp
Bay leaf – 1
FS Bengali Garam Masala – 1 tsp
Onion paste – 3 tbsp
Ginger paste – 1.5 tsp
Ginger paste – 1.5 tsp
Green chilli – 2 (slit)
Coconut milk – 1.5 cups (thick)
Water – 1 cup
Coconut Paste – 2 tbsp
Turmeric – 1/2 tsp
Red chilli powder – 1/2 tsp
Sugar – 1 tsp
Salt – to taste
Ghee – 1 tsp (optional for richness)
📸 Step-by-Step
Step 1: Marinate the Prawns
Rub the prawns with turmeric and salt. Set aside for 15 minutes.
Step 2: Prepare the stock water
Boil the prawn head and half tsp salt in the water. Take out the head and preserve the stock.
Step 3: Light Fry the Prawns
In mustard oil, lightly fry the prawns until just golden on both sides. Remove and set aside.
Step 4: Build the Curry Base
In the same oil sauté onion paste and garlic paste until it turns golden. Add the coconut paste
and fry till oil separates. Mix all powders with little water and add in same oil and cook till the
oil separates. Add the sugar in the paste and cook until mixed.
Step 5: Pour in the Coconut Milk and stock
Lower the heat and gently add the stock and coconut milk. Stir continuously to avoid curdling.
Let it simmer.
Step 6: Add the Prawns & Finish
Slide the prawns into the gravy. Let them simmer for 5–7 minutes till they soak in the flavor.
Add a tsp of ghee at the end for that finishing touch of decadence.
Step 7: Serve Hot
Best enjoyed with basmati rice or Bengali white pulao.
💬 Tip:
Don’t overcook the prawns — you want them succulent, not rubbery!
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