Goan prawn curry

This creamy, smooth and deeply flavoured curry with coconut, chilli and coriander for maximum flavour, enjoyed with rice or Indian bread

Goan prawn curry

SERVES

4

PEOPLE

PREP TIME

25

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • 400g raw king prawns deveined with tails on

  • ½ tsp turmeric powder

  • 1 tbsp Goan vinegar or malt vinegar

  • pinch of salt

  • 1 tbsp vegetable oil

  • 90g onion, finely chopped

  • 80g tomato, finely chopped

  • 3 garlic cloves, pounded to a paste

  • 2.5cm piece of fresh root ginger pounded to a paste

  • 400ml coconut milk

  • 80ml water

  • 1 tbsp tamarind paste

  • 3 green chillies slit lengthwise

  • pinch of sugar

  • salt to taste

  • To garnish:

  • 1 tbsp chopped coriander leaves

  • powdered Spices

  • 1 tsp cumin seeds

  • 15-18 black peppercorns

  • 1 tbsp coriander seeds

Method

  1. In a bowl add the prawns and sprinkle over turmeric powder, vinegar and salt. Mix and set aside for 15-20 minutes while you get the curry ready.

  2. In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds. Blitz to a fine powder and set aside.

  3. Heat the oil in a heavy based saucepan over a medium heat and add the onions and fry for 5-7 minutes until they start to change colour to a light brown.

  4. Add the chopped tomato and fry for five minutes. As they begin to soften add the garlic and ginger paste and fry for a further minute.

  5. Now add the powdered spices and mix it all together. Fry for 2 minutes and add the marinated prawns. Stir coating them in the spiced sauce for a 20-30 seconds, now add the coconut milk, water and tamarind paste.

  6. Cover and simmer gently for no more than four to five minutes until the prawns turn pink. Add the green chillies and sugar.

  7. Garnish with coriander leaves and check seasoning. Serve with rice or Indian bread.
    This recipe is from Indian Kitchen by Maunika Gowardhan, published by Hodder & Stoughton

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