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Bengali style Prawn Curry

Bengali style prawn curry Recipe

A simple, home style Bengali prawn curry that’s a delight for your taste buds. It’s the simplicity of this dish that makes it delicious too. Go for medium sized prawns which work best in a dish like this. And pair it with just steamed rice or treat yourself to a whole thali experience.
Adapted from a recipe by Kalyan Karmakar

Bengali style Prawn Curry
Bengali style Prawn Curry


  1. 500gms medium sized prawns; deshelled, deveined and washed well (you could leave the head and tail on if preferred)
  2. 2 potatoes; cubed
  3. 3 tbsp mustard oil
  4. Salt, to season
  5. ½ tsp turmeric powder
  6. 3 cloves
  7. 3 green cardamom
  8. ½ inch cinnamon bark
  9. 2 dried bay leaf
  10. 2 dried red chillies
  11. ½ tsp cumin seeds
  12. 1 medium onion; ground to a paste
  13. ½ inch ginger; ground to a paste
  14. 3 medium tomatoes; pureed
  15. 1 tsp red chilli powder
  16. ½ tsp cumin powder
  17. 1 tsp coriander powder
  18. ¼ tsp turmeric powder
  19. 1 tbsp coriander leaves; finely chopped
  20. 2 green chillies; split in half


  1. Place the cleaned prawns in a bowl and add turmeric powder. Season with salt and mix well. Keep for 15 minutes and then fry the prawns till just opaque in mustard oil. Keep aside.
  2. Parboil the potatoes with a little bit of salt, keep aside.
  3. In the same pan/kadai, heat more mustard oil and add the whole spices (cloves, cardamom, cinnamon, bay leaf and chillies). Also add the cumin seeds and allow to splutter lightly on low heat.
  4. To this, add the onion and ginger paste. Mix well and sauté till the rawness of the onion goes away and takes on a light brown colour.
  5. Next add the tomato puree; mix well and allow to cook for 2-3 minutes till the excess water evaporates and the tomato mixture is cooked down.
  6. Mix the red chilli, cumin, coriander and turmeric powder with a little bit of water to form a paste; add this to the tomato mixture and mix well to combine.
  7. Cook for a minute or two till oil starts to appear at the sides and then add ½ cup water. Bring to boil and add the prawns and potatoes. Taste and season with salt if necessary.
  8. Lower heat and cook till the prawns are done. Cover and keep for at least 15 minutes before serving.
  9. Garnish with chopped coriander leaves and slit green chillies.

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