Best Of Bengali- Coconut & Kasundi Prawns
If there’s anything that soggy British weather has me cravings, is a summer barbecue. There’s never enough opportunity to have them with our short-lived warm seasons which is all the more reason to seize the moment when we’re graced with sunshine, which is why this recipe is perfect for recreating a little summer on a griddle! Over the past year or so, I’ve reduced my red meat consumption quite significantly (for ethical reasons more than anything!) and replacing barbecue meat with juicy black tiger prawns seemed like a great substitute. I opted to keep half the shell on as I feel like it holds in so much more of the spicy, sticky marinade that way. While not strictly a traditional Bengali dish, nothing speaks of a deshi summer as much as coconut and mustard blossoms!
Prep+cooking time: 30 mins
Servings: 5-6 generous portions
Ingredients
400g raw tiger prawns, head removed and gutted
Pinch of salt and pepper, to taste
3-4 cloves garlic, minced
3 tsp olive oil
3 tsp chili flakes
3 tsp fresh mint leaves, chopped finely (alternatively a tsp of mint sauce will do)
3 tsp fresh coriander, chopped finely
3 tsp kasundi (Bengali mustard sauce)
3-4 tbsp desiccated coconut
2 tsp honey
½ tsp turmeric
Juice of ½ a lime
2 tsp soy sauce (optional)
Instructions
Prepare the prawns by removing the head, gutting by scoring down the back and removing the intestine and peel half the shell back, leaving the tail alone.
Sprinkle the prawns in salt to get rid of excess water inside. Leave for 5-10 minutes before rinsing and leaving aside.
In a mixing bowl combine all the marinade ingredients together. Adjust the taste as you go along and add a little at a time.
Coat the cleaned prawns in the coconut and kasundi mix, tossing to ensure an even spread.
On a barbecue grill (or dry griddle pan), spread the prawns across evenly and cover to ensure the steam penetrates. After 2 minutes, turn the prawns over and repeat the step on the other side.
Use the leftover marinade that remains in the bowl and do a final coat. This will create a spicy sticky film that is just irresistible.
Once the marinade has charred slightly, remove from heat and serve immediately.
