Bengal-Style Prawn Curry
Bengal-Style Prawn Curry



  • 3 tbsp veg oil
  • 600g peeled king prawns
  • 1 tsp mustard seeds
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2.5cm piece of ginger, grated
  • 1 tsp each turmeric, chilli powder, cumin and coriander
  • 1 tsp sugar
  • 2 tbsp chopped tomatoes from a tin
  • 200ml boiling water
  • 30g desiccated coconut
  • Heat the oil in a frying pan and fry the prawns for a minute on each side, or until pink. Remove and set aside. Add the mustard seeds to the pan, and sizzle for 1 minute. Add the onion, ginger and garlic and cook for 5 mins.
  • Stir in all the dry spices along with the sugar and some salt. Stir in the tomatoes, then add the water and coconut to the curry and simmer for 2 mins. Add the prawns, simmer for a few mins more, then season to taste and serve with flatbreads.
20 mins
4 serving

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