Coconut Prawn Curry (daab Chingri Sublime)
Coconut Prawn Curry, also known as Daab Chingri Sublime, is a traditional Bengali dish that combines the delicate flavors of prawns with the richness of coconut milk. This creamy and aromatic curry is a popular choice for special occasions and gatherings.
Ingredients
- 500g prawns, cleaned and deveined
- 1 cup coconut milk
- 2 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2-3 green chilies, slit
- 1 tsp sugar
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat mustard oil in a pan and add the prawns. Sauté for 2-3 minutes until they turn pink. Remove and set aside.
- In the same pan, add the turmeric powder, red chili powder, and green chilies. Sauté for a minute.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the prawns back to the pan and cook for 5-7 minutes until the prawns are cooked through.
- Stir in the sugar and season with salt. Garnish with fresh coriander leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pan Wooden spoon Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the Coconut Prawn Curry with steamed rice or Bengali pulao for a complete meal.
Tips & tricks
For a richer flavor, you can also add a splash of coconut cream towards the end of cooking.
Cost
$15