Prawn in Coconut Milk Curry (Bengali Style)

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A fragrant Bengali coastal classic where plump prawns are gently simmered in a silky spiced coconut milk sauce finished with ghee and a whisper of sugar. The dish balances warm Bengali garam masala with the natural sweetness of coconut, producing a creamy, lightly perfumed curry that is traditionally served with steamed basmati rice or luchi.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 24 gFat
• 16 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 4 gSugar
• 28 gProtein
• 620 mgSodium
• 580 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the prawns

• 500 g large prawns, peeled and deveined (tails intact)
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1 tbsp mustard oil

For the curry base

• 3 tbsp ghee
• 1 bay leaf
• 2 green cardamom pods
• 1 inch cinnamon stick
• 1 medium onion, finely ground to a paste
• 1 tbsp ginger paste
• 1 tsp garlic paste
• 2-3 slit green chilies
• 1 tsp cumin powder
• 1/2 tsp white pepper powder
• 1 tsp sugar
• 1 tsp salt, or to taste
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 1 tsp Bengali garam masala (cardamom, cinnamon, clove)
• 2 tbsp chopped cilantro, for garnish

Directions

1. In a bowl, toss the prawns with turmeric, salt, and mustard oil; set aside to marinate for 10 minutes.
2. Heat ghee in a heavy pan over medium heat; add the bay leaf, cardamom, and cinnamon and let them sizzle for 20 seconds until fragrant.
3. Add the onion paste and cook, stirring often, for 6-8 minutes until the paste turns golden and the raw smell disappears.
4. Stir in the ginger paste, garlic paste, and slit green chilies; cook for another minute until aromatic.
5. Add cumin powder, white pepper, sugar, and salt; cook the spices with the onion for 30 seconds, then pour in the thin coconut milk and bring to a gentle simmer.
6. Lower the heat and slide in the marinated prawns; simmer uncovered for 4-5 minutes until the prawns are just opaque and curled.
7. Pour in the thick coconut milk, swirl the pan gently, and warm through for 1-2 minutes without boiling to keep the sauce silky.
8. Sprinkle the Bengali garam masala over the curry, give one final stir, and remove from the heat; rest covered for 2 minutes.
9. Garnish with chopped cilantro and serve hot with steamed basmati rice or warm luchi.

Cook’s Notes

• Use fresh coconut milk if possible; canned works but choose one with only coconut extract and water for the cleanest flavor.
• Do not boil after adding the thick coconut milk or the sauce may split; gentle warming preserves its silky texture.
• For an authentic Bengali touch, grind 1 tbsp of poppy seeds with the onion paste to add body and a subtle nutty sweetness.
• Shell-on prawns add more flavor to the gravy; peel them after cooking if you prefer a cleaner presentation.
• A pinch of garam masala bloomed in 1 tsp of hot ghee and poured over the top just before serving intensifies the aroma.

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