This is an authentic recipe from Bengal (eastern India). Fresh prawns cooked in coconut milk with spices, resulting in a creamy yummy preparation! Serves: 4 Cooking time (approx.): 5 minutes Style: ...

Extracted by blending coconuts shaving in warm water, coconut milk helps make some of the most delicious non-vegetarian curries in Indian cuisine! Read Time: 3 min If there is one thing we all can ...

This prawn curry is from Mangalore. It tastes delicious and it is super easy to make! Find the recipe down below. What comes to our mind when we think of South Indian food? It is idli, sambhar or dosa ...

Fresh coriander leaves, to garnish. 1. Heat the oil to hot in a heavy-based pan or wok and stir-fry the onion, garlic and chilli for 2-3 mins. Add the spices, stir to combine and fry for another 2-3 ...

In a saucepan or a kadhai, heat ½ cup of the water and the marinated prawns over medium heat and add 2 tbsp of the ground ...

Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes. Heat half the ghee in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from ...

"The beauty of Bengali cuisine lies in its ability to balance flavours -- where mustard, coconut, and various spices come together in harmony to create dishes that are both comforting and exciting," ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. 1. To cook ...

Australian Gourmet Traveller recipe for dry prawn curry. This is a quick and straightforward curry with an authentic South East Asian flavour. Mix in the herbs just before serving so they release ...

Curry leaves and turmeric make for an aromatic South Indian prawn curry. Soak the rice in 2 cups (500ml) cold water in a lidded saucepan for about 10 minutes. Place over high heat and bring to the ...

1 Melt the butter and add the onion, garlic, ginger, chilli and curry powder, then cook very slowly for 10-15 minutes, until the onions soften completely. 2 Add the stock, cream and chutney, then ...