Bengali Prawn Curry

This sweet-scented prawn curry, known as chingri maach, is much loved by Bengalis and every household has their own version. My mother-in-law first cooked it for me in my early twenties and it was love at first bite. I like to make it with the large prawns that have the tails still attached; you often find them in the frozen section of Asian grocery stores and at most fishmongers. Otherwise just try to buy the largest prawns you can. In Bengal this dish is traditionally cooked with mustard