Prawn Curry

Servings 4

Prep Time 15

Cook Time 20

Total Time 35

Ingredients

1 kg prawns peeled and deveined
1 cup onions thinly sliced
2 tomatoes chopped
1 tsp red chilli powder
2 tsp garlic paste
1 tsp ginger paste
2 tsp onion paste
2 sticks curry leaves
½ cup oil
½ cup tamarind water
1 tsp turmeric powder
2 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp salt or to taste
Water as needed

Instructions

Heat the oil in a pan over medium heat. Add the mustard seeds and let them crackle, then stir in the fenugreek seeds and the sliced onions.
Once the onions turn translucent, add the onion paste, garlic paste, ginger paste, red chilli powder, and turmeric. Sauté for 1 to 2 minutes until fragrant.
Mix in the chopped tomatoes and curry leaves, and cook until the tomatoes soften and begin to break down, about 5 minutes.
Add the prawns and stir to coat them in the spice mixture. Pour in enough water to just cover the prawns, season with salt, and bring to a gentle boil.
When the prawns are halfway cooked (opaque but still firm), stir in the tamarind water. Continue simmering on low heat until the prawns are fully cooked and the gravy thickens, about 5 to 7 minutes.
Adjust seasoning if needed, then remove from heat and transfer to a serving dish.

Notes

This curry balances the sweetness of prawns with the tang of tamarind and the warmth of mustard and fenugreek. Be careful not to overcook the prawns, as they can become rubbery. Add the tamarind water only after they are nearly done to preserve their tender texture. Leftovers taste even better the next day as the flavours meld; simply reheat gently on low heat, adding a splash of water if the gravy has reduced too much. Prawns are highly prized in Bangladesh, especially the giant freshwater prawns from the rivers and estuaries of Bangladesh. Their delicate, sweet taste pairs beautifully with strong flavors like mustard, fenugreek, and tamarind.

Author: Zeenat Islam

Course: Curry, Main Dish

Cuisine: Bangladeshi