Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
400 gm medium or large-sized prawn; 1 big-sized onion paste; 1 tsp ginger paste; 1 tsp garlic paste; 1 big tomato chopped; 1 cup coconut milk; 4 green chillies slitted; 1 tsp ghee (clarified butter).

  • 1 inch cinnamon stick
  • 4 pieces cardamom
  • 2 bay leaves
  • ½ tsp bengali garam masala powder (cinnamon,cardamom and clove powder)
  • 1½ tsp turmeric powder
  • ½ tsp chilli powder (Optional)
  • ½ tsp kashmiri red chilli powder (only for a good colour)
  • ¼ tsp sugar
  • Salt according to taste.

Steps :

  1. De-vein and wash the prawns. Marinate it with ½ tsp of salt and ½ tsp of turmeric powder. Set aside.
  2. Temper the oil with bay leaves, cinnamon stick and cardamom. When the aroma of the spices comes out, add onion paste and fry for 3 minutes in medium flame.
  3. Add ginger-garlic paste and fry until the raw smell of ginger and garlic goes away (approx 3-4 minutes).
  4. Add chopped tomatoes and green chilies and fry for 4-5 minutes in low flame.
  5. Add salt, turmeric powder, sugar, chilli powder and kashmiri red chilli powder. Stir well.
  6. Now add the marinated prawns. Gently coat the pieces with the gravy. 
  7. Add coconut milk and bring it to boil (approx: 3-4mins) with the lid on.
  8. Open the lid. Add ghee and bengali garam masala powder and wait for 2 minutes.
  9. Turn off the heat and serve with rice.

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