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.
- 1Grind 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.
- 2Heat 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.
- 3Add 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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