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bengal shrimps


this is an aromatic prawn/shrimp dish. it is easy to make, and do not let the spices put you off! i explain which to use, and you can use what is available to you. it's either a saucy main dish with rice and a large salad, or served as a chowder starter, with bread. i use a cape malay curry powder, which is mild and spicy, but any really mild curry or masala will do, as this is not a curry dish. you can make up a spice mixture, and keep it in an airtight bottle. choose at least 5 from the following list: fennel seeds, cumin seeds or ground cumin, coriander seeds (crushed), pinch ground cloves, cardamom seeds, black pepper, star aniseed and ground cinnamon. preparation time does not include time taken for cleaning the shrimps. it's easiest to buy the shrimps (prawns to us!) frozen, but choose large ones! if the shirmps are deveined and headless, and the shells are soft, there is no need to peel them. the shells add to the flavour! i used 4 medium, very ripe fresh tomatoes, peeled, but canned is fine.


# # # # # # # # # # # # #


  1. If the prawns are not cleaned
  2. Peel and devein them
  3. And rinse in a colander
  4. "its better to buy a little more than specified above ! prawns / shrimps shrink a lot in cooking"
  5. If using fresh tomatoes
  6. Peel and chop them
  7. And peel and chop the onion
  8. Heat a generous film of oil in a large pot
  9. When hot
  10. Add the onion
  11. Stir
  12. And let soften over fairly high heat
  13. Bash your choice of whole spices in a mortar and pestle -- just to crush them coarsely
  14. When onion has fried about 5 minutes
  15. Add the curry powder and the tablespoon bashed whole spices
  16. Stir well
  17. Let spices fry -- not burn ! -- for about two minutes
  18. To bring out their flavours
  19. Stir a few times
  20. Add the tomatoes and sugar to the pot
  21. And let them saut with the spices and onion for about a minute
  22. Stirring a couple of times
  23. Add the raw prawns all at once
  24. Over fairly high heat
  25. Stir through very well but gently
  26. So all the prawns pick up some of the spices and tomato
  27. Add the coconut cream
  28. And then the fish and oyster sauce
  29. Stir to mix
  30. Gently
  31. Then bring to a boil
  32. Cook for about 3 - 5 minutes
  33. Depending on size of the prawns
  34. Do not overcook
  35. When the prawns turn pink and curl up
  36. They are done
  37. Add the lemon / lime zest and lemon / lime juice
  38. Stir again
  39. Taste the sauce off the heat: it might need salt
  40. If the taste is very mild
  41. You could add a few drops chilli pepper sauce
  42. Serve with rice and a mixed green salad
  43. Or serve in bowls with a continental-type bread

Step 22

Total Time in Minute 30

Ingredients Count 13

cooking bengal shrimps

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Curry powder


Chopped tomatoes


Coconut cream

Fish sauce

Oyster sauce


Lime zest

Lemon juice

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