Bengali Prawn Curry – A Recipe From Gordon Ramsay’s Great Escape
Gordon Ramsay, the Scottish chef, Television presenter and restaurateur famously known for hosting popular cookery shows such as Hell’s Kitchen, Kitchen Nightmares and most popularly MasterChef USA is man of many traits. Not only is he an exceptional cook and a great TV anchor (known for his army general like strictness), but he also happens to be an accomplished traveler and explorer.
In 2010, Ramsay was part of a television series titled Gordon’s Great Escape as part of which he traveled to India, exploring the country’s culinary traditions. In the television series, Ramsay traveled across India cooking for all kinds of people in various different social settings. The first episode of the series showed him cooking onboard the Mangla Express train from New Delhi to Lucknow for 400 diners. He then followed this up with various other challenges like cooking at an open-air wedding in Lucknow, setting up street food stalls in Calcutta and more. At the end of the adventure he published a book listing 100 of his favorite Indian recipes.
One of his recipes caught our eye, and we decided to share it with you:
Bengali Prawn Curry
This prawn curry is considered a classic dish, and marinating seafood or meat with a combination of salt and turmeric is characteristic of Bengali cooking. I love how the complementary sweetness of the prawns and coconut is contrasted with the heat and pungency of the chillies and mustard seeds. Needless to say, very fresh prawns are essential for this recipe.
- 400g large raw prawns (shell on)
- ½ tsp ground turmeric, Sea salt, 2 onions (peeled and roughly chopped)
- 2 cm ginger,3 garlic cloves (peeled and roughly chopped)
- 2 green chillies (deseeded and chopped)
- 2 tbsp vegetable oil, 2 tsp mustard seeds
- ½ tsp hot chilli powder, 2 whole cloves
- 4 green cardamom pods, 1 cinnamon stick
- 2 bay leaves, 1 whole dried chilli
- Shell and devein the prawns, leaving the tails on, if you wish
- Place them in a bowl with the turmeric and a pinch of salt. Mix well, then leave to marinate for 5-10 minutes. Meanwhile, put the onions, ginger, garlic and chillies into a food processor with 2 tablespoons of water. Blend to a fine wet paste.
- Heat the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves and whole chilli.
- Fry for 1-2 minutes until the spices become fragrant and the mustard seeds begin to sputter. Add the wet paste to the pan and fry over a low heat for 12-15 minutes, stirring frequently.
- 4 green cardamom pods, 1 cinnamon stick, 2 bay leaves, 1 whole dried chilli
- Add the coconut milk to the pan and bring to a simmer over a low heat.
- Add the prawns and simmer for 2-3 minutes, until they are opaque and just cooked through.
- Transfer to a warm bowl and serve immediately with warm Indian breads or rice.
In all probability the end result should be a lip smacking delicacy. If you do decide to try this recipe then do share your experience with us.