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Goan Prawn Curry
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MEMBER RECIPE

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.

Instructions

  1. 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.
  2. 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.
  3. 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.

Member recipes are not tested by the CHOW food team.

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