Sophisticated and fragrant, our Bengal Prawn Curry is aromatic and exotic. It's an all-round favourite, a perfect break for the norm and for anyone who appreciates rich and perfectly balances flavours coming together. Plus, it's so easy to whip up.
- 1 pack of Bengal Bang
- 500g-750g King prawns
- 1 large cubed potato
- 1 medium sized onion
- 1 clove of garlic
- ½ can tinned tomatoes or 2 fresh tomatoes
- 75ml coconut milk
- Fresh coriander and curry leaves for garnishing
Serve with flat breads or basmati rice!
NOW FOLLOW OUR SIMPLE 3 STEP PROCESS
STEP 1: CHOP IT
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
STEP 2: SPICE IT
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Add he cubed potatoes to the curry sauce and raise the heat. Add up to 200ml of hot water to just immerse the potatoes and simmer for 12 minutes. Add the king prawn, coconut milk and cook for another 10 minutes on a low heat.
Optional: finish by garnishing with chopped coriander or curry leaves.