MEMBER RECIPE

Goan Prawn Curry Recipe

By medgirl
Difficulty: Easy | Total Time: 45 minutes | Active Time: | Makes: Enough to serve 4-5 people as a main

I adapted an original Goan recipe so I could recreate it in my London kitchen, where sadly, fresh prawns and fresh coconut are in short supply. Also, authentic Goan food is too hot for me, so I have toned down the amount of chillies that go into this while leaving it quite spicy.

INGREDIENTS
  • 500 grams raw prawns , peeled and deveined (thoroughly defrosted if using frozen)
  • 4 tablespoons vegetable oil
  • 2 medium onions, finely chopped or ground to a paste in food processor
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 2 dried red chillies or 1 teaspoon red chile flakes
  • 2 teaspoons whole cumin
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons whole coriander seeds
  • 10 whole peppercorns
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • Salt - to taste
INSTRUCTIONS
  1. Grind the red chillies (or flakes), cumin, coriander seeds and peppercorns to a powder. I use a coffee grinder but a mortar and pestle is just as good. Lightly toasting the spices on very low heat in a dry frying pan for half a minute before grinding enhances the flavour.
  2. Heat the oil in a large wok. When oil is hot, add onions and fry for several minutes on medium heat so they are cooked but not browned. Add the garlic paste and fry for a couple of minutes, then add the ginger paste and fry for a couple of minutes. Add the ground spice mix and fry for a couple of minutes, stirring well to ensure the mixture doesn’t stick to the wok. Add the chopped tomatoes and cook for several minutes, stirring well. Add a bit of water if the mixture is becoming too dry. Add the can of coconut milk and stir well and cook for a minute. Add salt to taste.
  3. Add the defrosted prawns and mix well into the curry. Cook for 4-5 minutes on high heat so that the prawns are cooked thoroughly but take care not to overcook, or they will become tough. Serve with steamed white rice.

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