Freshwater prawns are my weakness (I AM an avowed 'Prawnphile', that is). I put them in everything – however much traditional or modern; homey or exotic – as they are so wonderfully adaptable. So, they find their way with equal gusto into the dense passel of banana blossoms ('mocha' – in Bengali cuisine) as well as into the gooey goodness of the Sea Captain's dip.

Today, I tried Creamy Garlic Prawns – a simple, no-fuss dish, yet surprisingly impressive. Everyone at home loved it!

Here's the easy peasy 'how to':

You'll need:
1. 500 gms Prawns (shelled & deveined; retain the tail, though)
2. 1-1.5 tbsp minced garlic
3. A fat bunch of scallions (finely chopped; discard the roots)
4. 1 tbsp freshly-ground peppercorns & a pinch of nutmeg
5. 2 cups full-fat milk
6. 1 tsp corn starch evenly blended in cold milk
7. Salt & sugar to taste
8. Butter for cooking
9. Half-a-cup mature cheddar cheese (grated or coarsely chopped)

Wash the prawns in cold water and set aside. Heat butter in a skillet and lightly fry the prawns (after salting) until they turn pink. The prawns should not be cooked beyond 'just cooked' or they will turn stiff and chewy.

Cover (to keep warm) and set them aside. Add more butter to the skillet and stir fry the minced garlic until light golden and aromatic. Next, pour in the milk and simmer over a medium to low flame. Add the prawns into the gravy. Season with freshly-ground peppercorns and nutmeg. Now slowly add the corn starch-milk mix into the gravy, stirring continuously. Keep the flame low. The gravy will thicken once the corn starch is added. Turn off the stove when the gravy reaches your preferred consistency.

Finish by sprinkling the grated cheese and throwing in the chopped scallions. With a very light hand, blend everything evenly and you're good to go.

Serve with pasta, noodles or rice.

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