Name: Bengali style prawn curry with ginger and cumin recipe by Tanushree Bhowmik at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: Prawns – 4 large (shelled, cleaned and deveined); Potato – 1 medium sized (peeled and cubed); Tomato – 1 medium (chopped finely); Mustard oil – 2 tbsp; Green chilli – 2; Cumin seeds - 1/4 tsp; Turmeric Powder – 1 tsp; Kashmiri red chilli powder – 1 tsp; Salt to taste; Spice paste: Dry roast 1 tsp cumin seeds, 2 dry red chilli and make a fine paste with 1" piece of ginger, 1/2 tsp turmeric powder and little water

ABOUT Bengali style prawn curry with ginger and cumin RECIPE

It is a simple, everyday curry made in Bengali homes.

Ingredients Serving: 2

Prawns – 4 large (shelled, cleaned and deveined)
Potato – 1 medium sized (peeled and cubed)
Tomato – 1 medium (chopped finely)
Mustard oil – 2 tbsp
Green chilli – 2
Cumin seeds - 1/4 tsp
Turmeric Powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Salt to taste
Spice paste: Dry roast 1 tsp cumin seeds, 2 dry red chilli and make a fine paste with 1" piece of ginger, 1/2 tsp turmeric powder and little water

Instructions

1. Marinate prawns with salt, turmeric and little Kashmiri red chilli.
2. Heat the mustard oil in a pan and temper with cumin seeds and slit green chillies.
3. Add the cubed potato, salt and turmeric to the pan. Sauté and then cover the pan till potatoes are half done.
4. Add a spice paste and a splash of water.
5. Fry the masala till the water evaporates and the chopped tomato. Fry till tomato is mushy.
6. Add water, bring to boil and put in the prawns. Cook till prawns are done and gravy is coating consistency. The potatoes will also be cooked through by then.
7. Garnished with chopped fresh coriander.
8. Serve with steamed white rice.

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