Prawn Curry is a traditional Bangladeshi recipe for a classic prawn curry cooked in a chilli, tomato and onion sauce flavoured with garlic, turmeric and garam masala. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Prawn Curry.
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Ingredients:
450g whole prawns (with shells)
5 green chillies, chopped
2 onions, chopped
1 small bunch of spring onions (green parts only), chopped
1 small bunch of coriander leaves, chopped
2 tsp ginger and garlic paste
2 tomatoes, chopped
2 tsp hot chilli powder
1 tsp ground turmeric
8 tbsp oil
2 tsp Garam Masala
salt, to taste
chopped coriander leaves, to garnish
Method:
Clean and shell the prawns. Reserve the shells and add to a wok along with the oil. Cook for about 4 minutes then remove the prawn shells with a slotted spoon and discard (you will be left with prawn-flavoured oil).
Add the green chillies and onions and stir-fry until the onions turn golden. Now add the spring onion greens, coriander leaves and the ginger and garlic paste. Fry for 2 minutes before adding the tomatoes and prawns. Continue cooking for about 5 or 6 minutes, until the prawns turn pink and are cooked through. Season with the salt, chilli powder and garam masala. Cook for 5 minutes more then turn into a serving dish and garnish with chopped coriander leaves.
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