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1
Season and Sear the Prawns
10 Mins
High heat, ~200°C (400°F)
Heat the mustard oil in a wide pan until it just begins to smoke, then turn the heat down slightly. Slide in the prawns in a single layer and fry for 60–90 seconds a side, just until they blush pink and firm at the edges, then lift them out and set aside.
Do not crowd the pan — prawns that touch each other steam instead of searing.
Done when: Pink, just-firm prawns with golden edges.
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2
Build the Onion-Tomato Base
15 Mins
Medium heat, ~180°C (350°F)
In the same oil, add the ghee and the bay leaf, then fry the onion for 6 minutes until soft and golden. Add the ginger, garlic, tomato, chilli powder and garam masala and cook for 5 minutes, splashing in a spoon of water if the paste sticks, until the oil separates at the edges and the base smells sweet and toasty.
The base is ready when the oil glistens at the edges — that separation is the sign the spices are cooked.
Done when: A thick, dark-gold paste with oil glistening at the edges.
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3
Pour in the Coconut Milk
10 Mins
Gentle simmer, ~95°C (203°F)
Pour in the coconut milk and the sugar, stir, and simmer gently for 8 minutes until the gravy turns pale gold and silky. Keep the heat low — a hard boil will split the coconut milk.
If the gravy looks thin, simmer 2 minutes longer; if it looks thick, add a spoon of hot water.
Done when: A pale-gold, silky gravy that coats the back of a spoon.
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4
Cook the Prawns in the Gravy
10 Mins
Gentle simmer, ~95°C (203°F)
Slide the seared prawns back into the gravy with the slit green chillies and simmer for 5 minutes, turning the prawns once, until they are opaque all the way through and curled into a loose C shape. Fish and shellfish are done at 63°C (145°F) inside; prawns cook fast, so watch them closely.
A tight O shape means overcooked — pull the pan off the heat the moment the prawns curl into a C.
Done when: Opaque, pink prawns curled into a loose C; the flesh reaches 63°C (145°F).
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5
Rest and Serve
5 Mins
Low heat, ~80°C (175°F)
Remove the bay leaf, sprinkle over the coriander leaves, and rest for 5 minutes so the gravy settles. Serve hot in a bowl with the gravy spooned over the top.
Five minutes of rest lets the coconut milk calm and the flavours come together.
Done when: A glossy, pale-gold curry with plump prawns and green chillies on top.
auto_awesome Finishing Touches & Plating
Spoon into a wide bowl, ladle the pale-gold gravy over the prawns, and serve hot with rice — the gravy is made for spooning over it.
Bangladesh
45m
