Bengal Shrimps
photo by kiwidutch
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 lbs shrimp, raw, headless, largest you can get
- oil (for frying)
- 1 onion, medium, peeled and chopped
- 1 tablespoon curry powder, mild and spicy
- 1 tablespoon spices (as described in introduction)
- 7 ounces tinned chopped tomatoes (1 can)
- 1⁄2 teaspoon sugar
- 1 cup coconut cream (1/2 can, more or less)
- 1 tablespoon fish sauce (nam pla)
- 1 tablespoon oyster sauce
- salt (if possible, a trusty seasoned salt)
- 1 tablespoon lime zest or 1 tablespoon lemon zest, grated
- 1 tablespoon lemon juice
directions
- If the prawns are not cleaned, peel and devein them, and rinse in a colander. It's better to buy a little more than specified above! Prawns/shrimps shrink a lot in cooking. (Do not buy cooked prawns as they will simply overcook).
- If using fresh tomatoes, peel and chop them, and peel and chop the onion.
- Heat a generous film of oil in a large pot. When hot, add the onion, stir, and let soften over fairly high heat.
- Bash your choice of whole spices in a mortar and pestle -- just to crush them coarsely. When onion has fried about 5 minutes, add the curry powder and the tablespoon bashed whole spices.
- Stir well, let spices fry -- not burn! -- for about two minutes, to bring out their flavours. Stir a few times.
- Add the tomatoes and sugar to the pot, and let them sauté with the spices and onion for about a minute, stirring a couple of times.
- Add the raw prawns all at once, over fairly high heat; stir through very well but gently, so all the prawns pick up some of the spices and tomato.
- Add the coconut cream, and then the fish and oyster sauce.
- Stir to mix, gently, then bring to a boil. Cook for about 3 - 5 minutes, depending on size of the prawns. Do not overcook. When the prawns turn pink and curl up, they are done. Add the lemon/lime zest and lemon/lime juice; stir again.
- Taste the sauce off the heat: it might need salt. If the taste is very mild, you could add a few drops chilli pepper sauce.
- Serve with rice and a mixed green salad, or serve in bowls with a Continental-type bread.
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Reviews
-
Wonderful! I made this for DH and tried very very hard for a week and 7 shops to get as many of the listed herbs and spices as possible but failed to get fennel seeds, coriander seeds and cassia sticks. I wanted to use up some coconut cream and so I added it to the onion/spice mixture and reduced it way down before adding the prawns at the last moment. I used Red Curry Paste in place of the curry powder and DH loved it ! He said it was mellow but spicy and that all the flavours worked very well together indeed. Please see my rating system: a fabulous 5 stars for a recipe that's easy to make, that will set your tastebuds on overdive (in a very satisfying sense) and will be on our menu again soon! Thanks!
Tweaks
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Wonderful! I made this for DH and tried very very hard for a week and 7 shops to get as many of the listed herbs and spices as possible but failed to get fennel seeds, coriander seeds and cassia sticks. I wanted to use up some coconut cream and so I added it to the onion/spice mixture and reduced it way down before adding the prawns at the last moment. I used Red Curry Paste in place of the curry powder and DH loved it ! He said it was mellow but spicy and that all the flavours worked very well together indeed. Please see my rating system: a fabulous 5 stars for a recipe that's easy to make, that will set your tastebuds on overdive (in a very satisfying sense) and will be on our menu again soon! Thanks!
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).