This Goan dish, apa de camarao, has a wonderful taste combination - a hot, savoury and slightly sweet filling of prawn, baked inside a sweet coconut cake.
Prawns are plentiful in the coastal regions of India, and the cuisines of Bengal and the Malabar coast have some outstanding ways to prepare them.
If you use really fresh produce, and cook quickly with light touch, you can produce some memorable dishes. Most of the prawn recipes in this collection are quite hot, as the taste of prawns will allow for quite heavy amounts of spice and chilli. But you can overdo it, so be careful.
This popular and traditional Bengali dish, chingri macher, features a distinct mustard taste that works well with the coconut and the sweetness of the prawns.
A good prawn curry is hard to resist and this is a good prawn curry. Hot and tangy, malabari jinghri masala is from the Malabar coast and highlights the flavour of the prawns.