aka Shorshe bata aar narkeler dudh diye chingri maachh.
Prawn - 500 gms (de-veined de-shelled).
Onions paste - 3 large onions
Green chillies - 4.
Red Chilli Powder
For the mustard sauce, grind mustard seeds (3 tbsps) and green chillies together. Strain through a sieve so that the husk of the mustard seeds is separated. Add coconut milk to this sauce.
Wash and clean the prawns. Mix with salt and turmeric. Fry and keep side. The prawns should be pink and succulent now.
Heat oil and fry the onion paste in the kadhai. Add turmeric powder and chilli powder. Fry until the fat begins to leave the sides, add prawns and stir for a while. Add salt to taste and sugar (bengalis always add a little sugar to whatever they cook). Add a little water and boil. Once the water begins boiling, add the mustard sauce/coconut milk and simmer.
Take off and garnish with coriander leaves/green chillies slit sideways. Tastes best with steamed white rice.