Bengali style Prawns curry - Mustard and coconut milk

Work has been taking me to Kolkata often and every time I visit the culturally rich city of India, courtesy my friends I have always been treated to amazing food.

The food in Kolkata is influenced over centuries by Chinese, English, Armenian migrants, who have added to the richness of food. I doubt that any other city in the country can boast of this huge a variety.
Post one of the visits I was talking to Prachi about this prawns malai curry i had in kolkata and she made the same at home and it was amazingly same in the taste, and getting inspired from her I had to try this recipe myself.
I was amazed with the flavors and how close I could get to the Bengali food, this recipe is not exactly like malai curry but with a little variation hence not calling this by the name to not hurt anyone's sentiments :)

The curry is so light on palette that you can get distinct taste of mustard and coconut milk and all this without overpowering the heart of the dish" Prawns".

Feel free to try this recipe with any other fish as well and you can enjoy different tastes, this curry actually compliments the fish/prawns and helps getting the flavors out.


Ingredients

1.  Prawns   - 300 gms
2. Garlic - 8 cloves
3. Ginger - 1 inch
4. Onion - 2 Large
5. Tomato - 2 medium
6. Bayleaf - 2 small leaves
7. Cloves - 3 No
8. Cinnamon - 1 inch stick
9. Nutmeg - 2 pinch
10. Green chilies - 4 No
11. Coconut milk - 300 ml
12. Mustard oil - 5 Tbsp
13. Turmeric powder - 2/3rd  tsp
14. Salt- to taste
15. Sugar - 1 tsp


Pre Prep : 

1. Shell and De-vein the prawns  and marinade in salt and turmeric for 30 mins
2. Make a paste of onion, ginger and garlic
3. Slit green chilies
4. If you are using coconut milk powder. add water and make milk as per instruction on the pack

Cooking :

1. Heat the mustard oil in deep pan, and add in the whole spices (cinnamon, cloves, bayleaf ), saute for 30 seconds on medium flame
2.Add onion, ginger& garlic paste and saute till light brown
3. Add chopped tomato ( or pureed )and cook for 5 minutes or till oil separates
4. Add slit green chilies and sugar
5. Add prawns and cook till they curl and turn a little pink in color
6. Add coconut milk and cook for 10 minutes till the curry is smooth and slightly thick
7. Add grated Nutmeg just before turning the flame off  to get nice aroma

The curry is best enjoyed with rice.
If replacing with fish  the cooking time will be slightly more depending on the thickness of the fish chunks.