Wednesday, 20 August 2014


FISH.......the very word brings ripple in any Bengali's mind. It will not be an exaggeration to say that we think, dream n live for fish. We love adding fish in vegetables and curries wherever possible. It's like add a little fish here,add a little fish there. I remember back in my hometown every morning how everyone rushes to the local market as early as possible to get the freshest one. Me too was one of them. Here in Singapore too I religiously follow that though on a weekly basis. We have to have fish at every meal,every day,in any form....fried,sautéed ,curries. I miss the crowd,buzz,the stinking smell of the fish market of my hometown.
Prawn though not a fish, we consider it as a celebrity fish.Yesterday, a dear colleague requested for a simple prawn curry,so here I go with it. Done with few chopped tomatoes and dry spices it goes very well with steamed rice.

INGREDIENTS :(for the marination)

Prawns(medium size) : 500 gm
Salt  : 1/4 th tsp
Turmeric : Half tsp.

INGREDIENTS : (for the Curry)

Coriander Powder: 1/2 tsp
Cumin powder :1/2 tsp
Salt.   : 1/4 th
Turmeric : 1/2 tsp
Kashmiri Mirch powder : 1/2 tsp
Dry Red Chilli  : 3 to 4
Nigella seeds[Kalonji] : 2 pinches
Tomato : 2[washed,cut n deseeded].
Oil( preferably Mustard) : 4 tablespoon


Devein the prawns with the help of a knife. Wash them, marinate with salt and turmeric. Keep aside for at least 15 minutes. Wash and roughly chop the tomatoes.

Heat oil in a pan and temper with nigella seeds and halved dry red chillies. As they release an aroma, add the chopped tomatoes. Stir till they melt.

Add the turmeric powder, Kashmiri chilli powder, cumin and coriander powder. Stir for a minute. Add the prawn discarding the marinade.

Stir for 2-3 minutes. Add a small cup water. Cover cook for 2-3 minutes. Transfer to a bowl.

Serve fresh and hot with steamed rice.

This recipe does not go well with frozen or tined prawns.

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