This is not just another prawn curry, this is a Bengal prawn curry and the curries from this region are unlike any other curries in India. They are made differently and use completely different mixture of spices so take the time to pay a visit to your nearest Indian deli or spice shop and invest in a few spices.  Ask the people that work there to advise and and allow them show you their entire range – you’ll enter a whole new world of cooking and will never look back. This recipe is sufficient for two people but it can be doubled up or more with ease – make sure the prawns are properly deveined before you start cooking.

Ingredients

• 12 large prawns, shelled
• 2 tsp turmeric
• 3 tbsp ghee
• 1 large lemon, grated zest only
• 3 fat green cardamoms, split open, seeds removed
• 4 cloves
• 2 sticks cinnamon
• 2 bay leaves
• 2 whole dried chillies
• 2 small onions, grated
• 2 tsp sugar
• 1 heaped tbsp ginger
• 1 ½ tsp Kashmiri ground chillies
• 2 tsp freshly ground cumin seeds
• ½ tsp garam masala
• 100ml coconut milk
• 100g freshly grated coconut, lightly toasted
• 2 tbsp chopped fresh coriander leaves
• Salt to taste
• 2 tbsp vegetable oil

Method

• Place the cleaned and dried prawns into a mixing bowl and stir in half the turmeric and salt to taste, allow to rest for 15 minutes.
• Heat the ghee in a pan until it just begins to become dark golden brown but take care that it doesn’t become too dark or you will have to start again – it develops an evil bitter taste.
• Heat the oil in a wok over a medium heat, add the prawns and fry for about 2 minutes until the colour changes but they are not cooked through.
• Remove from the wok and set aside while you make the masala.
• Add the browned ghee to the same oil and as soon as it is hot, add the cardamom, the cloves, the cinnamon, the bay leaves and the dried chillies and fry for about a minute until there is a pleasant aroma, then add the grated onion, the sugar and the ginger.
• Fry over a gentle heat until the onions are golden and add the ground chillies, the ground cumin and rest of the tumeric and fry for another 30 seconds to cook the spices.
• Pour in the coconut milk and the lemon zest and add the prawns, simmering for no more than 5 minutes – if the sauce becomes too thick, just add a little water.
• Stir in the grated coconut garnish generously with the chopped coriander leaves – sprinkle with garam masala (optional).