Ingredients & quantities

For the prawns

  • 6–8 medium tiger prawns, cleaned and deshelled; reserve the heads for stock
  • 1 tsp turmeric powder
  • Salt, to taste

For the curry

  • 2–3 tbsp mustard oil
  • 1 bay leaf
  • 1 tsp FS Bengali Garam Masala
  • 3 tbsp onion paste
  • 1½ tsp ginger paste
  • Garlic paste, to taste (the original recipe does not specify an amount)
  • 2 green chillies, slit
  • 1½ cups thick coconut milk
  • 1 cup water
  • 2 tbsp coconut paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp sugar
  • Salt, to taste
  • 1 tsp ghee, optional

Method

  1. Marinate: Rub the prawns with turmeric and salt. Set aside for 15 minutes.
  2. Make the stock: Boil the reserved prawn heads in the water with ½ tsp salt. Remove the heads and keep the stock.
  3. Fry the prawns: Lightly fry the prawns in mustard oil until just golden on both sides. Remove and set aside.
  4. Build the curry: In the same oil, sauté the onion and garlic pastes until golden. Add the coconut paste and cook until the oil separates. Mix the spice powders with a little water, add them to the pan and cook until the oil separates again. Stir in the sugar.
  5. Add coconut milk: Lower the heat. Pour in the stock and coconut milk, stirring gently to prevent curdling. Bring to a simmer.
  6. Finish: Return the prawns to the gravy and simmer for 5–7 minutes. Add the optional ghee.
  7. Serve: Enjoy hot with basmati rice or Bengali white pulao.

Cook’s tip: Avoid overcooking the prawns so they stay tender.