Bengal Prawn Masala

About Prawn Masala

Bengal, or as it is lovingly referred to by locals as Sonar Bangala "Golden Bengal", is made up of the Indian state of West Bengal and the country of Bangladesh (formerly East Bengal). The people farm the fertile Ganges Delta  for rice, vegetables and fish and have developed a unique flavour in thier cooking over time. 

Prepared with traditional herbs and spices, this is a perfect dish with steamed rice or Naan.  

Best Bengal Prawn Masala Recipe


Ingredients :
Half Kilo cleaned prawns
1 medium tomato
1 large onion, finely chopped
2 green chillies
1 Tablespoon Meghi/Fenugreek leaves
Half tablespoon Jerra/Cumin seeds
1 tablespoon Garam Masala powder
Quarter teaspoon Turmeric powder
Lime or lemon juice to taste
Salt and Chilli powder to taste





 Best Bengal Prawn Masala
  • 1.Marinate prawns with ginger garlic paste, turmeric, dhania powder, garam sasala powder, salt, chilli and lemon. Refrigerate for at least 30 minutes.
  • 2. Heat a skillet, add oil and heat.  Add chopped onions, tomatoes and green chilli. Saute until onions become brown. Remove and grind into a smooth paste by adding a cup of water.
  • 3. In the same skillet, add 1 tablespoon of oil. Add cumin and marinated prawns and fry for 2 to 3 minutes, stirring constantly. Add ground paste/masala. Cover and cook for about 5 minutes. Remove lid and stir. The prawns should be well done by now. Continue cooking by adding fenugreek leaves and simmer until gravy begins to thicken.
  • 4. Serve  hot with steamed rice or Roti or Naan.

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