Bangladeshi Coconut Prawn Curry

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A beloved coastal Bangladeshi curry where plump shell-on prawns are gently simmered in a fragrant coconut milk gravy perfumed with ginger, garlic, and toasted ground spices. The dish balances the richness of coconut with sharp green chili heat and warm garam masala for a luxurious yet quick weeknight meal.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 680 mgPotassium
• 150 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the prawns

• 1.5 lbs large prawns, shell-on and deveined
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the curry base

• 3 tbsp mustard oil
• 2 dried bay leaves
• 1 large yellow onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 green Thai chilies, slit lengthwise
• 1 medium ripe tomato, finely chopped

For the spices and finishing

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1.5 cups full-fat coconut milk, shaken
• 1/2 cup warm water
• 1 tsp garam masala
• 3 tbsp fresh cilantro, chopped
• Salt, to taste

Directions

1. Pat the prawns dry with paper towels, then toss with the turmeric, salt, and black pepper in a bowl; set aside to marinate for 10 minutes while you build the base.
2. Heat the mustard oil in a heavy-bottomed pot over medium heat until it just begins to smoke, then lower the heat to medium and add the bay leaves.
3. Add the chopped onion and sauté, stirring frequently, until deeply golden brown, about 6 to 8 minutes.
4. Stir in the ginger paste, garlic paste, and slit green chilies; cook for 2 minutes until the raw aroma disappears.
5. Add the cumin, coriander, and red chili powder, stir for 30 seconds, then add the chopped tomato. Cook until the tomato breaks down and oil begins to pool at the edges, 4 to 5 minutes.
6. Pour in the coconut milk and warm water, season lightly with salt, and bring the sauce to a gentle simmer; avoid a hard boil to keep the coconut milk from splitting.
7. Add the marinated prawns and simmer gently for 5 to 6 minutes, just until they turn pink and curl into a loose C-shape; do not overcook.
8. Sprinkle the garam masala and chopped cilantro over the surface, give one gentle stir, and remove the pot from the heat.
9. Cover and let the curry rest for 5 minutes so the flavors meld, then serve hot with steamed basmati rice or warm luchi.

Cook’s Notes

• Use the freshest prawns you can find; if using frozen, thaw completely and pat very dry so the curry does not turn watery.
• Always keep the heat at a gentle simmer once the coconut milk goes in—boiling will cause it to curdle and separate.
• For the most authentic flavor, source cold-pressed mustard oil and heat it to the smoking point first to mellow its raw pungency.
• Serve with steamed white rice, jeera rice, or hot luchi puris to soak up the silky coconut gravy.
• Add a squeeze of fresh lime at the table if you like a brighter finish that cuts through the richness.

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