Bengali Prawns and Rice Recipe

Origin: India Period: Traditional

Ingredients:

225g prawns (with shells)
2 large onions, finely hcopped
1 pinch kalonji (onion/nigella) seeds
1/2 tsp turmeric
1/2 tsp salt
1 green chilli, finely chopped
3 tbsp oil

Bengali Prawns and Rice Preparation:

Method:

Shell the prawns and discard the shells (or freeze to make fish stock). Toss the prawns in the turmeric and salt to coat and set aside to marinate for 10 minutes.

Heat the oil in a large pan and when hot (almost smoking) add the nigella seeds then immediately take off the heat and add the prawns. Fry until they change colour and are lightly browned then add the onions and chilli. Cover with a lid and allow to sweat over low heat until the onion becomes soft and brown (about 20 minutes).

Serve hot on an a bed of rice.

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