Bengali Prawns in Coconut Milk with Mustard Oil

What you need

• 500 g (1 lb 2 oz) large prawns, peeled and deveined, tails left on
• 1/2 tsp ground turmeric
• 1 tsp salt
• 4 tbsp mustard oil
• 1 tbsp ghee
• 2 Indian bay leaves
• 3 green cardamom pods, lightly crushed
• 4 whole cloves
• 2.5 cm (1 in) cinnamon stick
• 2 medium onions, grated
• 1 tbsp grated fresh ginger
• 2 green chilies, slit lengthwise
• 1 tsp ground cumin
• 1 tsp sugar
• 400 ml (14 oz can) full-fat coconut milk
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Toss the prawns with 1/4 tsp of the turmeric and 1/2 tsp of the salt. Leave for 20 min.

2. 2

   Heat 2 tbsp of the mustard oil in a wide pan over medium-high heat until it just begins to smoke and the sharp smell mellows.

3. 3

   Fry the prawns for 1 min per side, until just pink and lightly golden. They finish cooking in the sauce, so move them to a plate.

4. 4

   Lower the heat to medium. Add the remaining 2 tbsp mustard oil and the ghee, then the bay leaves, cardamom, cloves and cinnamon. Stir for 30 seconds until fragrant.

5. 5

   Add the onions and cook, stirring often, until golden and no longer wet, 8-10 min.

6. 6

   Stir in the ginger, green chilies, remaining 1/4 tsp turmeric, cumin, sugar and remaining 1/2 tsp salt. Cook for 2 min, adding a spoonful of water if it sticks.

7. 7

   Pour in the coconut milk and 100 ml (scant 1/2 cup) water. Simmer gently, uncovered, until the sauce thickens enough to coat a spoon, 8-10 min.

8. 8

   Slide in the prawns and simmer for 3-4 min, until they are opaque and curled, cooked through, with no gray translucent spots.

9. 9

   Take the pan off the heat, cover and leave for 10 min so the flavors settle.

10. 10

    Serve hot with steamed rice.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.