Bong Connection Seafood

Spicy Prawns curry

A recipe by my mother .The gravy is spicy and colorful and the use of mustard oil adds a sharp taste to the gravy.Fit to be served in any festival get together.You can use any other vegetable oil in case mustard oil is not available.

1.Prawns (6 to 8) cleaned keeping the tail and head intact,washed and de-veined
3.Garlic (5 cloves)
4.Ginger(1 inch)
5.Asafoetida(1/3rd tbsp)
6.While Cinnamon sticks(1 and 1/2) broken into pieces
7.Green cardamom(4 to 5)
8.Cloves(5 to 6)
9.Black pepper whole crushed(4 to 5)
10.Tomato (1 chopped into big pieces)
11.Cumin powder (1 tbsp)
12.Turmeric powder(1 tbsp)
13.Coriander powder(2 tbsp)
14.Green chillies(2 to 4 chopped)
15.Coriander leaves for garnish
16.Curd(2 tbsp)
17.Mustard oil (2 tbsp)


  1. Grind onions into a paste.
  2. Grind ginger garlic into a paste.
  3. Add mustard oil into the wok.
  4. Add whole cinnamon sticks ,cardamoms and cloves into the oil.
  5. Add the onion and ginger garlic paste and saute.
  6. Add the chopped tomatoes and fry.
  7. When the tomatoes are tender add asafoetida powder or hing.Add two tbsp of beaten curd and stir.
  8. Add cumin,coriander and kashmiri chilly powder.
  9. Saute the spices ,add salt as per taste .
  10. continue to stir unless and until the spicy mixture do not leave the sides of the pan.
  11. Add the prawns,add 1/2 cup of water and cover cook for five minutes.
  12. Continue to cook until the gravy gets dry and oil floats on top.
  13. Add chopped green chillies and crushed black paper.
  14. Decorate with coriander leaves and serve with rice or rotis or tortillas


Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.


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