Bengali prawn curry recipe

How to make Bengali prawn curry 1. Shell and devein the prawns, leaving the tails on, if you wish. Place them in a bowl with the turmeric and a pinch of salt. Mix well, then leave to marinate for 5-10 minutes. Meanwhile, put the onions, ginger, garlic and chillies into a food processor with 2 tablespoons of water. Blend to a fine wet paste.

Heat the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves and whole chilli. Fry for 1-2 minutes until the spices become fragrant and the mustard seeds begin to sputter. Add the wet paste to the pan and fry over a low heat for 12-15 minutes, stirring frequently.*(see cook's tip)

Add the coconut milk to the pan and bring to a simmer over a low heat. Add the prawns and simmer for 2-3 minutes, until they are opaque and just cooked through. Transfer to a warm bowl and serve immediately with warm Indian breads or rice.

Gordon Ramsay Cook's tip: Make sure your onion puree is cooked for at least this time so it becomes nicely caramelised and cooked through. If not it can leave the curry tasting bitter.