Remove the shells from the prawns if necessary and leave the tail intact. Use the tip of a sharp knife to remove the black spine. Mix with the turmeric and the salt and allow to marinate.
Wash the basmati rice and cook in 450ml of water with a generous pinch of salt. Bring the water to the boil, reduce to a simmer and cover. Cook for 10 minutes or until all of the water has been absorbed and the rice is tender.
Peel and finely chop the shallots, garlic cloves and the fresh ginger - keeping all the ingredients separate from each other. Cut the green chilies in half, de-seed and chop roughly. Slice the spring onions. In a pestle and mortar grind the garlic, ginger and green chilli into a paste.
Heat a frying pan, add a little vegetable oil and cook the chopped shallot with the bay leaves, mustard seeds, cloves, cardamon pod cinnamon. Once the shallot is translucent, add the ginger, garlic and green chilli paste. Cook for 3 minutes and then add the chilli powder.
Gently mix the prawns into the pan. Add the coconut milk and simmer gently until the prawns are cooked.
Serve the Bengali prawn curry topped with spring onions and the basmati rice.
«This dish can also be made using any white fish instead of prawns. »