Prawn Curry Bengali

Prawn Curry Bengali is a flavorful and aromatic dish that showcases succulent prawns simmered in a rich coconut milk and spice blend. Perfectly balanced with spices and herbs, it offers a delightful taste of Bengali cuisine that's both comforting and satisfying.

Ingredients

• Prawns - 300 grams, deveined and cleaned
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1, slit
• Turmeric powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Curry leaves - 6-8 leaves
• Fresh coriander leaves - for garnish
• Oil - 2 tablespoons
• Salt - to taste

Steps

1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add chopped onions to the pan and sauté until they turn golden brown.
3. Stir in the ginger and garlic paste, and cook for 1-2 minutes until the raw smell disappears.
4. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes soften.
5. Add the slit green chili and curry leaves, stirring to combine.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Add the deveined prawns and salt, cooking for about 5-7 minutes until the prawns are cooked through and opaque.
8. Garnish with freshly chopped coriander leaves and serve hot with steamed rice.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in healthy fats from coconut milk, which can promote heart health.

Tags