Paul's Fisheries

02/06/2026

30/05/2026

Chingri Bhuna (Bengali Spicy Prawn Curry)

A rich, spicy Bengali-style prawn dish where prawns are cooked in an onion-tomato masala with mustard oil and warm spices.

Ingredients
500 g prawns (medium or large), cleaned
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger paste
1 tsp garlic paste
2 green chilies, slit
½ tsp turmeric powder
1 tsp red chili powder
1 tsp Kashmiri chili powder
1 tsp cumin powder
½ tsp coriander powder
½ tsp garam masala
Salt to taste
3 tbsp mustard oil
Fresh coriander for garnish
Optional Bengali Touch
½ tsp sugar
½ tsp roasted cumin powder
1 tsp ghee at the end

Method
1. Marinate the Prawns
Mix prawns with:
Salt
¼ tsp turmeric
A little chili powder
Rest for 15 minutes.

2. Fry the Prawns
Heat mustard oil until lightly smoking.
Lightly fry prawns for about 30–40 seconds per side. Remove immediately.

3. Make the Bhuna Masala
In the same oil:
Fry onions until deep golden.
Add ginger and garlic paste.
Add tomatoes and green chilies.
Cook until soft and oil separates.
Add:
Turmeric
Chili powder
Cumin powder
Coriander powder
Salt
Optional sugar
Bhuna (slow-fry) the masala well for 5–7 minutes.

4. Finish the Curry
Add fried prawns and toss in the masala for 3–4 minutes.

Sprinkle:
Garam masala
Roasted cumin powder
A little ghee (optional)
Garnish with coriander.

Serve With
Steamed rice
Bengali pulao
Luchi or paratha

Extra Tip
Do not overcook prawns — they become rubbery very quickly. Cook just until curled and tender.

26/05/2026

Spicy Shrimp Scampi

A bold, garlicky twist on classic shrimp scampi with chili heat, butter, lemon, and herbs. Perfect with pasta, crusty bread, or rice.

Ingredients
500 g large shrimp, peeled and deveined
3 tbsp butter
2 tbsp olive oil
6 garlic cloves, finely minced
1–2 tsp red chili flakes
2 fresh red chilies, sliced
1 tsp paprika
Salt and black pepper to taste
¼ cup chicken stock or white wine
Juice of 1 lemon
2 tbsp chopped parsley or coriander
250 g spaghetti or linguine (optional)
Marinate the Shrimp
Mix shrimp with:
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tsp lemon juice
Let sit for 15 minutes.

Cooking Method
Heat olive oil and 1 tbsp butter in a pan on high heat.
Sear shrimp for about 1 minute per side until lightly golden. Remove and keep aside.
In the same pan, add remaining butter and garlic. Sauté until fragrant.
Add chili flakes, fresh chilies, and paprika.
Pour in stock or wine and simmer for 2 minutes.
Add lemon juice and return shrimp to the pan.
Toss everything for 1–2 minutes until coated in the spicy garlic butter sauce.
Finish with parsley.

Serving Ideas
Toss with spaghetti or linguine
Serve over garlic rice
Pair with toasted sourdough bread
Add grated parmesan for extra richness
Extra Heat Option
Add:
1 tsp hot sauce
chopped jalapeños
or a pinch of cayenne pepper
Ready in about 20 minutes.

25/05/2026