Curry masterclass: how to make Bengali Prawn Curry

Bringing a taste of India to Guernsey, London and Durban respectively, The Curry Rooms at The Old Government House Hotel & Spa and The Rubens at The Palace and the Curry Buffet at The Oyster Box Hotel are loved by visitors and guests alike. In elegant but relaxed surroundings, the restaurants serve authentic Indian dishes, prepared according to recipes created by Mrs Tollman and our Executive Chef at The Oyster Box Hotel in South Africa, which is famous for its daily Curry Buffet. We are thrilled to share some of our much-loved recipes, including this crowd-pleasing recipe for Bengali style prawns. Based on Chingri Malai curry, which originates from the Bengal region, is a fragrant prawn dish made with coconut milk and spices. A versatile recipe that works as well for a dinner party as it does for an easy midweek supper, this creamy and flavourful Bengali Prawn Curry will quickly become a favourite. Ingredients: 600g prawn tails, shelled and deveined 3 large onions, roasted and blended 35g Kashmiri chilli powder or mixed masala 6 to 8 curry leaves 4 bay Leaves 4 large tomatoes, blended 1 tin coconut cream ½ cup vegetable oil 8g ginger and garlic paste, mixed together 6 cloves, crushed 8g methi seeds (fenugreek seeds) Coriander Method Roast the onions at 200°C in the oven. Once golden brown, remove from oven and blend with a little bit of oil until smooth. In a pan, braise the onion paste with a little bit of oil then add the curry leaves and the garlic and ginger paste. Add the crushed cloves, bay leaves and methi seeds. Add the Kashmiri chilli powder or mixed masala. Once the spices become fragrant, add the tomatoes and leave to cook. Once the oil starts to surface, add the prawns and season to taste. Garnish with fresh coriander and serve.

Curry masterclass: Bengali prawn curry

The Curry Room at The Rubens at The Palace