My husband not only is a big connoisseur of food, he’s a great cook himself! Well, over the years he’s gone from being a good to an excellent cook. This prawn preparation is a very famous Bengali prawn preparation, but normally the way I cook is a little different than this recipe. Well, the fact is, this is my husband’s way of making this preparation. I would love to share this recipe with you all as it tastes great….may be even better than the one I normally make! :)
Difficulty: Easy | Prep Time: 15 mins | Cook Time: 20 mins| Yield: 4-5 Servings
24 Medium Prawns
1 Cup Coconut Milk
1 Cup Milk
1½ Medium Onion
1 tsp Ginger Paste
4 Green Chillies*
1 tsp Turmeric Powder
1 tbsp Cumin Powder
2 tsp Kasmiri Red Chili Powder**
2 Bay Leaves
2 Whole Cardamoms
½” Cinnamon Stick
4 Whole Cloves
2 Dry Red Chilli
4 tbsp Ghee (Clarified Butter)
1 tsp Sugar
Coriander Leaves (for garnishing)
Salt to taste
- Remove the shells of prawn, leaving the tails intact. De-vein them and clean thoroughly.
- Make a paste of the onion and leave it aside.
- Heat 2 tbsp of ghee and fry the prawns lightly. The prawns would now be red in colour.
- Leave them aside.
- Heat the rest of the ghee.
- Add the bay leaves, dry red chillies, cardamoms, cinnamon and the cloves. Stir for a few seconds till they slightly change in colour.
- Add the onion paste and fry till light brown in colour.
- Now add the ginger paste and fry for another minute or so.
- Now add the powdered masala and a little water. Fry for a while till the water evaporates and then add little more water again. Again, keep frying till the oil separates.
- Now add the coconut milk and the milk.
- Bring this to a boil and add the sugar and the salt as per taste.
- Add the prawns and the green chillies after making a slit in them.
- Simmer and cook will the prawns are cooked and the gravy has a nice thick creamy texture.
- Before serving remove the whole spices from the gravy and garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice.
* Add as per taste.
** Kashmiri red chilli powder is not too hot but it gives the gravy a nice red colour.