Rakhi celebrations are incomplete without a delicious spread, and for Bengali food lovers, a festive meal often feels incomplete without fish. If you are looking for a simple yet flavourful dish for Raksha Bandhan, fennel prawns can be an excellent choice.
This aromatic preparation combines juicy prawns with the distinctive fragrance of fennel and the warmth of black pepper. It pairs beautifully with steamed rice, pulao or even fried rice, making it a versatile addition to a festive lunch.
To prepare the dish, clean 500 grams of medium-sized prawns and marinate them with salt and turmeric for about 30 minutes. Lightly fry the prawns in mustard oil for around two minutes and keep them aside.
Dry-roast two tablespoons of fennel seeds and one tablespoon of black pepper until fragrant. Grind them into a coarse powder. In the same pan, add a teaspoon of ghee to the remaining oil. Add onion paste, ginger-garlic-green chilli paste, turmeric and salt, and cook until the mixture releases oil.
Add the fennel-pepper powder and continue cooking over low heat. Once the spices are well cooked, add a tablespoon of whisked sour yoghurt and cook for another two minutes.
Now add the fried prawns and a few slit green chillies. Mix everything thoroughly and add a little warm water. Cover and cook for about five minutes.
Finish by sprinkling a little of the spice mixture before serving. The combination of fennel and black pepper gives the prawns a fragrant, mildly spicy and distinctive flavour—perfect for a festive Rakhi feast.
