Coconut Prawns


Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

Fish and seafood are staples in Bangladeshi cuisine. For many of the immigrant population who moved to the East End a good fish/seafood selection is a pre-requisite for any good grocery store. Most of the produce is frozen as it’s imported from Bangladesh but you can use fresh British prawns here and the flavour won’t be compromised. This is a lovely recipe: simple to make, flavourful and lightly fragrant. The coconut milk gives the dish a creamy sweetness and mustard seeds, a classic Bengali companion to seafood, add a little punch. So good poured over a mound of freshly steamed basmati rice.


  • 400 g raw prawns, peeled and de-veined
  • ½ teaspoon ground turmeric
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 2 cloves garlic, grated
  • 1 small onion, finely chopped
  • teaspoon salt
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • 300 ml coconut milk
  • 4 whole green chillies
  • 2 tablespoons chopped fresh coriander


Firstly rinse the prawns and dab dry with kitchen paper. Place in a bowl and sprinkle with half the turmeric and mix. Heat the oil in a pan on medium heat and lightly fry the prawns for around 30 seconds on each side. Scoop the prawns out and reserve.

Add the mustard seeds to the same pan. When they start to pop, add the crushed garlic and fry for a minute or two, then add the onions and salt. Sauté for a couple of minutes, until the onions have softened.

Add the remaining turmeric, chilli powder and ground coriander and cook for a minute, then pour in the coconut milk and whole green chillies. Bring the sauce up to a simmer, then put the fried prawns back in the pan. Cover and cook for five minutes and stir in the chopped fresh coriander just before turning off the heat. Serve with rice.