1 kg medium sized prawns, cleaned, shelled & deveined
1 tsp chili powder
1 tsp turmeric powder
1 tsp peppercorns, coarsely powdered
Juice of 2 lemons
Salt to taste
90 ml oil
1 tsp mustard seeds
1 tsp coriander seeds, coarsely powdered
2-3 onions, chopped
2-3 tsp ginger-garlic paste
2-3 tomatoes, chopped
6 green chilies, chopped
1 tsp cumin powder
2-3 tbsp coriander leaves, chopped

Bengali-Style Prawns Curry

1. Pat dry and marinate the prawns with chili powder, turmeric powder, pepper powder, lemon juice and salt. Keep aside for 5-10 minutes.
2. Heat oil in a frying pan, add mustard seeds, coriander seeds and when they splutter, add onions and fry until golden brown.
3. Also add ginger-garlic paste and fry till brown. To this, add tomatoes, green chilies, salt and keep stirring occasionally for 8-10 minutes or until the gravy becomes thick.
4. Now, add prawns and simmer for 5 minutes stirring occasionally. Sprinkle cumin powder over and cook for a minute.
5. Garnish with coriander leaves and serve with steamed rice or crisp rotis.
   Serves: 4
   Preparation time: 15 minutes