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
Topic: Bengali prawn curry - cooked since 1987 (Read 13309 times)
