Goan Prawn Curry
2018-06-22- Cuisine: Asian, Winter Ideas
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
This Goan prawn curry is a delicacy at any time of the year.
Ingredients
- 400g prawns, de-veined, with tails on
- 1⁄2 tsp turmeric powder
- 1 tbsp vinegar
- pinch of salt
- 1 tbsp vegetable oil
- 1 onion, sliced
- 5 curry leaves
- 1 tomato, finely chopped
- 3 cloves garlic, finely chopped
- 21⁄2 cm piece of fresh ginger, finely chopped
- 400ml coconut milk
- 80ml water
- 1 tbsp tamarind paste
- 3 green chillies, chopped
- pinch of sugar
- salt to taste
- For the powdered spices:
- 1 tsp cumin seeds
- 15-18 black peppercorns
- 1 tbsp coriander seeds
Method
Step 1
In a bowl add the prawns and sprinkle over the turmeric powder, vinegar and salt. Mix and set aside for 15-20 minutes.
Step 2
Use a postal and mortar to grind the cumin seeds, peppercorns and coriander seeds to a fine powder and set aside.
Step 3
Heat the oil in a heavy-based saucepan over a medium heat and add the onions and curry leaves and fry for 5-7 minutes until they start to change colour to a light brown. Add the chopped tomato and fry for 5 minutes. As they begin to soften add the garlic and ginger and fry for a further minute. Add the powdered spices and mix it all together.
Step 4
Fry for 2 minutes and add the marinated prawns. Stir, coating them in the spiced sauce for a 20-30 seconds, then add the coconut milk, water and tamarind paste.
Step 5
Cover and simmer gently for no more than 4-5 minutes until the prawns turn pink.
Step 6
Add the green chillies and sugar. Serve with rice or naan.