This is a grand Bengali prawn recipe. Mouthwatering. But sadly, no Indian restaurant even comes close to the traditional recipe. It’s generally helpful to know the right combination of spices for Bengali cooking. Usually, the idea is to keep it simple. Not flat, but simple. For example, a mustard paste based recipe such as this requires kalojira (black onion seeds—not related to onion at all!) and green chilies, and never almost onions or garlic. You may use ginger, coconut, poppy seeds. Cilantro and other herbs are not necessary.
This recipe is served with steaming rice.
