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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Bengali Coconut Spiced Prawn Skillet · Cooking Culmination

Discover / Bengali Inspired

Editorial sample recipeBengali InspiredintermediateGluten-FreeHalalPescatarian

Bengali Coconut Spiced Prawn Skillet

Name: Bengali Coconut Spiced Prawn Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bengali Inspired
Ingredients: 500 g Large prawns, peeled and deveined; 2 tbsp Ghee; 1 piece Cinnamon stick, 2.5 cm length; 3 piece Green cardamom pods, crushed open; 1 piece Bay leaf; 240 ml Coconut milk; 1 tbsp Ginger paste; 0.5 tsp Turmeric powder; 1 tsp Kashmiri red chili powder; 1 tsp Salt

Succulent prawns lightly seared and finished in a rich, sweet-spiced coconut milk sauce infused with cinnamon and cardamom.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Bengali Coconut Spiced Prawn Skillet

AI illustration

Ingredients

Servings

500 g Large prawnspeeled and deveined
2 tbsp Ghee
1 piece Cinnamon stick2.5 cm length
3 piece Green cardamom podscrushed open
1 piece Bay leaf
240 ml Coconut milk
1 tbsp Ginger paste
½ tsp Turmeric powder
1 tsp Kashmiri red chili powder
1 tsp Salt

Allergen information

This recipe contains or may contain:

crustaceans
milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Malaikari Reduction

Simmering rich coconut milk with aromatic whole sweet spices to yield a velvety, low-acid seafood sauce.

Instructions

Step 1: Toss prawns with 1/4 teaspoon of turmeric powder and 1/4 teaspoon of salt; rest for 5 minutes.
Step 2: Melt ghee in a medium pan over high heat, sear prawns for 1 minute per side, then immediately transfer to a plate.

Step 3: Lower heat to medium; add cinnamon stick, crushed cardamom pods, and bay leaf, sautéing for 30 seconds until fragrant.

Step 4: Add ginger paste, remaining turmeric powder, Kashmiri red chili powder, and 1 tablespoon water; cook for 1 minute.

Step 5: Pour in coconut milk and remaining salt; bring sauce to a gentle simmer for 4 minutes until smooth.

Step 6: Return seared prawns to the simmering coconut sauce.

Step 7: Simmer on low for 3 minutes until prawns are opaque and cooked through.

Step 8: Remove whole spices before serving alongside warm steamed rice.

Cooking tips

Sear prawns very briefly initially so they remain juicy after simmering in the sauce.
Kashmiri chili gives a vibrant reddish hue without adding intense heat.
Original home-cooking adaptation inspired by Bengali Inspired; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.