Bengali Coconut Prawn Curry

Bengali Prawn Curry

This curry is usually made with mustard oil. But, substitute it with Thirumala Ghee and see the difference. Somehow, seafood always tastes better when cooked with ghee. If you are a vegetarian, replace the prawns with 500 g of fried paneer or tofu.

Preparation time: 20 minutes

Cooking time:   20 minutes

Serves:   5

500 large prawns, peeled

1 teaspoon turmeric powder

1 teaspoon salt

200 g grated coconut

300 ml water

20 g black mustard seeds

2 tablespoons Thirumala Ghee

2 bay leaves

1 stick cinnamon

5 cardamoms

½ teaspoon cumin seeds

150 g finely chopped onion

4 green chillies, sliced lengthwise

2 tablespoons ginger paste

1 teaspoon chilli powder

1 teaspoon cumin powder

½ teaspoon turmeric powder

150 ml water

½ teaspoon jaggery


500 ml water

2 teaspoons Thirumala Ghee


  1. Marinate prawns in the turmeric powder and salt for 20 minutes.
  2. Blend coconut, water and mustard seeds together until smooth. Pour into a bowl.
  3. Heat Thirumala Ghee in a pan and fry the bay leaves, cinnamon stick, cardamoms and cumin seeds until aromatic.
  4. Add the chopped onion and green chillies and sauté till onion turns golden brown.
  5. Combine ginger paste, chilli powder, cumin powder, turmeric powder and water together and add this paste to the ghee.
  6. Fry the masala over low heat for 5 minutes till the ghee separates.
  7. Add the coconut paste, jaggery, salt and water and bring to a boil over medium heat for 5 minutes.
  8. Add in the prawns and boil till it is cooked. Remove from heat and stir in 2 teaspoons Thirumala Ghee
  9. Serve with rice or bread.


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