Topic: Bengali prawn curry - cooked since 1987

[ajb225]

Hi all,

This recipe was given to my Mum in Indonesia a few years before I was born by an Indian family friend. We lived in West Java for about 7 years and had a lot f Indian friends so I will be slowly writing up a lot of the traditional recipes they taught my Mum. She has been cooking it every few weeks for the past 27 years now, although she is the master of the recipe and techniques I will do my best to take everyone through:

You can scale down the recipe but I personally have never tried it



Ingredients

1kg cleaned/peeled prawns
4 medium tomatoes chopped (we cheat and actually use 1 400g tin of chopped tomatoes, I find it works better)
1 1/2 medium brown onions very finely chopped
3 cloves garlic minced
1 inch piece ginger grated
1 tsp black mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
1 tsp salt
4 curry leaves (I have been know to use a lot more if I'm feeling adventurous)
2 cups coconut MILK
3 tbsp vegetable oil (my mum uses peanut oil, I use veg)
1 large green chilli (make a long vertical slit down the chilli to allow flavours to come out)
Coriander leaves chopped (I use a small handful, but its all down to taste)


Method

Heat oil on medium/high heat in a large saucepan
Add the green chilli, curry leaves and mustard seeds (watch out, they can pop) then fry until aroma rises, around a minute
Add onion, ginger and garlic and fry for 3 minutes - do not burn
Add tomatoes, chilli powder, turmeric and garam masala then fry for about 4-5 minutes
Add prawns and cook on medium heat for about 3 minutes
Pour in coconut milk and add salt then simmer for 10 minutes until thickened and looks like the pictures below
Once cooked stir in coriander leaves

[urbanrajah]

I made it to the recipe.So delicious and i added extra chilli.Thank you for sharing.

[Onions]

When you say it can be scaled down- how many is this recipe for then? Looking forward to trying this, many thanks!

[fried]

Complete coincidence. I just defrosted a portion that I'd had in the freezer, it was really nice, I added a few extra green chillis as it was cooked for some non-chilli head friends.

[youngisthan]

The color of curry is very tempting looks amazing and delicious. Thanks for the recipe.

[Stu-pot]

Hi AJB225.    Just found your mums Bengali Prawn Curry.  I will cook it this week. I'll probably put additional seeds in at the start ie. Paunch Porn because I will miss out the curry leaves cos I dislike them.   Hope it still works!   I'll let you know.

[Peripatetic Phil]

Hi AJB225.    Just found your mums Bengali Prawn Curry.  I will cook it this week. I'll probably put additional seeds in at the start ie. Paunch Porn because I will miss out the curry leaves cos I dislike them.   Hope it still works!   I'll let you know.

I don't think you should substitute panch phoran for curry leaves; they will contribute an entirely different flavour.  If you don't like curry leaves, just leave them out (maybe add a little methi leaf instead, but certainly not panch phoran).

** Phil.

[Stu-pot]

Yeah.  See your point.  I struggle with 3 spices used in South Indian cooking: Curry leaves, Kokum & Tamarind (in heavy quantities).  Im gonna rethink this, makeup my own and post on separate thread.

Cheers

[Peripatetic Phil]

It's interesting, in that I have never detected any particular flavour in a curry leaf, and I wonder whether this is because I have only ever used the dried variety.  Do they contribute a more significant and pronounced flavour when used fresh ?  I contrast this with methi leaves and Indian bay, both of which I can detect easily even when used dried (as they frequently are).

** Phil.

[Stu-pot]

I've only used, or been served, curry from fresh Curry leaves so can't answer that.  But I can say that to me they have a very strong pungent taste & aroma. Unlike any other leaf I've come across. My Misses loves them!  Last year we spent 3 weeks travelling around Kerala, I lost 1/2 stone, struggled to eat anything! They are in everything !  I'd say Methi and Bay (only had dried) are less detectable, but I can't deal with Methi if it's cooked too long... Turns bitter.