Loading Video...
Recipe courtesy of Anjum Anand

Coconut and Mustard Prawns

Anjum's combination of coconut and prawns is unusual, but it really shows the diversity of Bengali cuisine.
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 to 5 servings
Share This Recipe

Ingredients

1 pound medium-sized prawns (large shrimp), cleaned, shells removed, tails left on

Kosher salt

1/2 teaspoon ground turmeric

1/2 teaspoon red chile powder

4 teaspoons English mustard

1 teaspoon cornflour

4 tablespoons mustard oil*

1 teaspoon nigella seeds (fennel flower, black caraway)*

2 green chiles, left whole

1 onion, finely sliced

2 teaspoon garlic paste, made by blending 1 garlic clove with 1 tablespoon water

2 teaspoon ginger paste* (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)

5 ounces freshly grated coconut

1 cup water

Handful chopped fresh cilantro leaves, for garnish

Directions

  1. Place the prawns into a bowl, sprinkle over the salt, ground turmeric and red chile powder, and set aside to marinate for 10 to 15 minutes. 
  2. Meanwhile, blend the English mustard, cornflour and a splash of water, to a paste in a small bowl. Reserve. 
  3. Heat the mustard oil in a large nonstick pan over a medium heat until smoking. Remove from the heat and set aside to cool for 15 to 20 seconds, then add the nigella seeds, return the pan to the heat, and cook the seeds until they sizzle. 
  4. Add the green chiles, and onion, stir well and fry for 7 to 8 minutes, or until softened. 
  5. Add the garlic, and ginger pastes, and continue to cook for 45 to 60 seconds. Add the reserved mustard paste, and grated coconut, and stir well to combine. Fry the mixture for 4 to 5 minutes, then add the water, and continue cooking for another 3 to 4 minutes, or until the volume of liquid has reduced by half, and the sauce has thickened. 
  6. Add the prawns and cook for 2 to 3 minutes, or until pink, stirring well. Stir in the chopped cilantro, and serve immediately.

Cook’s Note

*Can be found at specialty Asian markets.

Choose a topic to find related recipes.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …