Bengali Inspired · intermediate
Bengali Coconut Spiced Prawn Skillet
Succulent prawns lightly seared and finished in a rich, sweet-spiced coconut milk sauce infused with cinnamon and cardamom.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss prawns with 1/4 teaspoon of turmeric powder and 1/4 teaspoon of salt; rest for 5 minutes.
- 02
Melt ghee in a medium pan over high heat, sear prawns for 1 minute per side, then immediately transfer to a plate.
- 03
Lower heat to medium; add cinnamon stick, crushed cardamom pods, and bay leaf, sautéing for 30 seconds until fragrant.
- 04
Add ginger paste, remaining turmeric powder, Kashmiri red chili powder, and 1 tablespoon water; cook for 1 minute.
- 05
Pour in coconut milk and remaining salt; bring sauce to a gentle simmer for 4 minutes until smooth.
- 06
Return seared prawns to the simmering coconut sauce.
- 07
Simmer on low for 3 minutes until prawns are opaque and cooked through.
- 08
Remove whole spices before serving alongside warm steamed rice.
A LITTLE KITCHEN KNOW-HOW
Malaikari Reduction
Simmering rich coconut milk with aromatic whole sweet spices to yield a velvety, low-acid seafood sauce.
Notes from the kitchen
- Sear prawns very briefly initially so they remain juicy after simmering in the sauce.
- Kashmiri chili gives a vibrant reddish hue without adding intense heat.
- Original home-cooking adaptation inspired by Bengali Inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
