Bengali Prawn Curry

How to cook it

1. Marinate prawns with turmeric and a pinch of salt; set aside for 10 minutes.
2. Heat mustard oil in a heavy pan until it just begins to smoke, then reduce to medium heat and add mustard seeds.
3. Add onions and sauté until golden, then add garlic and ginger; cook for 1 minute.
4. Add tomato puree and cook until oil separates, about 5 minutes.
5. Pour in coconut milk and bring to a gentle simmer.
6. Slide in the prawns, add slit chillies and cook for 4–6 minutes until prawns are just done.
7. Finish with fresh coriander and serve hot with steamed Basmati rice.