Prawn Curry

Prawn Curry – FoodnFood today brings a very delicious and aromatic recipe for you, the Prawn curry in Bengali style, Bengal is most popular for different variety of fish. So today FOODNFOOD sharing this prawn curry recipe with you, it is a simple delicious & flavourful dish made with fresh prawn, onion, tomatoes, mustard seed, coriander leaves and with regular spices powder.
It is also known as prawn masala and in Bengal prawn are known as “Bagda maachh” and it is pair well with rice, roti or phulka.
In our home we love to eat this tasty prawn curry with plain rice, and this is one of our favorite fish curry in our home, Indian cuisine is very diverse and most foods are made in their regional style with locally available ingredients, this Prawn curry has been a winner at home for it simplicity and delicious taste, This prawn currry is made with the most basic ingredients that and it is very easy to eat it in comparision of other fish because prawn have no fish fork so child can also it eat easily and it is healthy too. So try it once you will like it.
How to choose Prawn for curry 
  • 1 Choose prawns that have the shell on as they are freshers
  • 2 Avoid buying prawn that have a fishy smell
  • 3 If buying from the fresh market, look out for prawn on the ice as they are well kept. Avoid prepacked ones unless they are frozen
  • 4 When you touch the prawn with shell it has to firm, avoid buying prawn that are slimy and limp as this indicates they are not fresh and they will not taste good
  • 5 Look out for the right colour of prawn fresh prawns are white or grey in colour.
  • However brown prawn will be brown in colour, so choose grey or white colour prawn.
Preparing Prawn
  • 1 Discard any spoilt or discolored prawn
  • 2 Shell them first by removing the head legs & tails
  • 3 Then transfer them to a bowl and pour 2-3 cups of cold water. Drain rinsing them a few minute
  • 500 gm Prawn cleaned and deveined
  • 1/8 tsp Turmeric powder
  • 3/4 tsp Redchilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1-1/2 tbsp Oil
  • 1/2 tbsp Mustard seeds
  • 1 medium size of onion
  • 1 Tomato chopped
  • 8-9 cloves of Garlic
  • 2 tbsp Coriander leaves chopped
  • Salt to taste

Prawn Curry

Hello friends I am from Bengal, and today I brings a very delicious and aromatic.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Breakfast, Dinner, Side Dish
Cuisine: Bengali, Indian
Keyword: Foodies, FoodnFood, Indian cusine
Servings: 3 People


  • 500 gm Prawn cleaned and deveined
  • 1/8 tsp Turmeric powder
  • 3/4 tsp Redchilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tbsp Oil
  • 1 medium size of onion
  • 1 Tomato chopped
  • 1 Cloves of Garlic
  • 1 tbsp Coriander leaves chopped
  • Salt to taste


  • How to make Prawn Curry : Devein and wash the prawn well with cold water. Drain the water completely set aside.
  • In a mixi-grinder add mustard seed, onion & garlic cloves and grind it and make smooth paste.
  • Now add 1 pinch of turmeric powder, 1 pinch of salt and 1/2 tsp oil in prawn and mix it well.
  • Heat a oil in a kadhai on medium flame add a prawn in a oil and fry it for 4-5 minutes. After 4-5 mins take out a prawn in a plate set a aside.
  • In a same oil add chopped tomato fry it for 2-3 mins. Then add mustard, garlic, onion paste and stir it well.
  • Now add turmeric powder, red chillli powder, cumin powder, coriander powder and salt mix it well and fry it until the masala's get light brown in colour.
  • Then add prawn and mix it with masala, and cook it for 4-5 mins.
  • Now add 1/2 glass water and coriander leaves, cook a prawn for 5 minutes on medium flame.
  • After 5 mins switch-off the gas flame, take out a prawn in a bowl and garnish it with a coriander leaves and serve it with rice or chapati.

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