The people of Bengal farm the fertile Ganges Delta for rice and vegetables and fish the region's myriad rivers. Bengali Prawn Curry is a classic blend used for shrimp as well as other fish.

Featured Ingredients: quajillo chili, paprika, coriander, onion, garlic, ginger, fenugreek leaves, cinnamon, black cumin, ajowan seeds, mace, clove, turmeric, amchur, brown cardamom, cumin, black pepper, and other spices

Expected Taste: Rich curry-like flavor with hint of nutty aroma created by fenugreek leaves and some distinct heat from the quajillo chili

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Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

Suggested Recipe: Pat dry and marinate prawns with Bengali Prawn Curry, lemon juice, and salt; set aside for 5-10 minutes. Heat oil in a frying pan, add 2 tbsp of Bengali Prawn Curry; when the spices just start to turn color and become fragrant (10-20 seconds) add onions and fry until golden brown. To this, add coconut milk, 1 cup of diced tomatoes, and salt to taste, and keep stirring occasionally for 8-10 minutes or until the gravy becomes thick. Now, add prawns and simmer for 5 minutes, stirring occasionally. Serve hot with plain boiled rice, garnish wit cilantro and sprinkle with Bengali Prawn Curry if liked. ENJOY!