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Fish

Bengali prawn curry

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Pan-fried John Dory with hot-spiced red curry sauce

Bengali prawn curry

SERVES 4

400g large raw prawns, shell on

¹/₂ tsp ground turmeric sea salt

2 onions, peeled and roughly chopped

2cm ginger, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

2 green chillies, deseeded and chopped

2 tbsp vegetable oil

2 tsp mustard seeds

¹/₂ tsp hot chilli powder

2 whole cloves

4 green cardamom pods

1 cinnamon stick

2 bay leaves

1 whole dried chilli

400ml tin coconut milk

This prawn curry is considered a classic dish, and marinating seafood or meat with a combination of salt and turmeric is characteristic of Bengali cooking. I love how the complementary sweetness of the prawns and coconut is contrasted with the heat and pungency of the chillies and mustard seeds. Needless to say, very fresh prawns are essential for this recipe.

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.