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Prawn With Onions By 390 Votes

Submitted By : Narasimhan On 3/3/2005 10:15:25 AM Email Friends

Fish is very important to Bengali cooking not surprising with the Bay of Bengal on the East of the state. This is a beautifully simple dish which brings out the flavour of the prawns more than any other you will have tried before. It relies on having prawns bought whole, with the shells still on, rather than the pink, frozen variety which taste of very little. The Kalwanji, or onion seeds, add a distinctive Bengali flavour if you have problems finding these try our ingredients section, though if you really can't get hold of them this dish still tastes great without them. Prawns with onion can be served just with Basmati rice and daal, though, for a treat, you could try it with our Pilau Rice and Chana Daal. Ingredients- Whole prawns (shell on) 1/2 lb Large cooking onions 2 Kalwanji (onion seeds) 1 pinch Tumeric 1/2 teaspoon Salt 1/2 teaspoon (or to taste) Green chilli 1 Oil 3 tablespoons Preparation Remove the shells from the prawns and discard. Coat them lightly with the tumeric and salt. Chop the onions. Open the chilli to expose the seeds by slicing it down its length. Frying Put the oil into a large frying pan and heat untill hot but not quite smoking. Add the kalwanji which should fry instantly. Take the pan off the heat and add the prawns. Fry the prawns until lightly browned. Next add the onions and the green chilli. Cook on low heat with the lid on pan until the onions become soft and brown the art is to be patient and let it all cook very slowly. Serve.