Bengali Prawns

Image result for cook with vinu fishThis is such a simple Bengali fish dish with very few ingredients but yummy, yummy, yummy!

This recipe was from Rick Stein’s India Cookbook with my own variations to it.


Prawns – 250 grams

Shallots – 4

Grated Coconut – 1 cup

Coconut milk – 1 cup

Black Mustard Seeds – 1 heaped tbsp.

Green chillies – 3 (cut into long strips)

Turmeric Pw – ½ tsp

Vegetable Oil – 3 to 4 tbsp

Salt – to taste



  • Grind the mustard coarsely with 2 – 3 tbsp of water.

Image result for fish

  • Using 2 tbsp of water, coarsely grind the grated coconut.

  • Heat oil in a heavy pan, add the shallots and saute till golden brown in color. (about 3 – 5 minutes)
  • Now add the mustard, turmeric, grated coconut, coconut milk and salt. Mix well. Bring it to a boil and then simmer for 3 – 4 minutes.


  • Add the prawns and green chillies. Mix well. Cover and cook till prawns are cooked.
  • Take the lid off and stir fry till there the mixture is dry. Garnish with cilantro leaves.

2 thoughts on “Bengali Prawns

Leave a Reply

Your email address will not be published. Required fields are marked *