Dehebu – A Forgotten, Auspicious Bengali Prawn Recipe | Lost & Rare Recipes

coconut

🥗Healthier: almond milk

💰Cheaper: dried coconut flakes

Almond milk provides a nutty flavor with fewer calories.

lentils

🥗Healthier: quinoa

💰Cheaper: split peas

Quinoa is a complete protein, while split peas are budget-friendly.

vegetables

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-dense, while cabbage is cost-effective.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin offers a similar flavor profile with health benefits.

Cut the large bagda prawns into 4-5 pieces, keeping the heads and tails.

Heat ghee in a pan (korai).

Crush cardamom, cloves, and cinnamon separately and add to the hot ghee.

Add a good amount of onion paste to the ghee and fry until golden.

Add about 1 teaspoon of ginger paste and fry until the raw smell disappears.

Add cubed potatoes (3 potatoes) and fry for a while.

Add a little water and let the potatoes cook for 6-7 minutes.

Add green chilies to taste.

Add the cut prawns to the pan and cook for 5-7 minutes until they release water and cook with the potatoes.

Add salt to taste and let it cook for another 5-7 minutes until the ghee rises to the top and the potatoes are cooked through.

Add 1 cup of beaten sour curd (yogurt) and mix well.

Let it cook for another 3-4 minutes until the yogurt blends completely and oil rises to the surface.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens