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Kozhikode Bengali Prawns 🇮🇳 Indian
Bengali prawns curry tempered Bengali-style with mustard oil and panch phoron: prawns cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 36 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🦐 Prawns 300 g, peeled and deveined 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Rub the prawns lightly with turmeric and salt.
2 Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron.
4 Add a splash of water, bring to a simmer, then slide in the prawns and cook gently just until done, 5–8 minutes; don't overcook.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Kozhikode Bengali Prawns
Time 36 min
Serves 4
Level Easy
Prep / cook 16 / 20 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🦐 Prawns 300 g, peeled and deveined 🌶️ Red Chili Powder 1 tsp 🫙 Mustard Oil 2 tbsp 🌿 Panch Phoron 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Rub the prawns lightly with turmeric and salt. Heat the mustard oil, crackle the cumin seeds and panch phoron, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the panch phoron. Add a splash of water, bring to a simmer, then slide in the prawns and cook gently just until done, 5–8 minutes; don't overcook. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
