GOAN PRAWN CURRY
Delicious and creamy prawn curry bursting with flavors of fresh coconut, curry leaves and whole spices.
Serves: 6 people
Prep : 15 mins
Cooking : 35 mins
Health Hack: Delicious and creamy prawn curry bursting with flavors of fresh coconut, curry leaves and whole spices.
- Prawns - 500gms
- Fresh coconut - 150gms, sliced lengthwise
- Onion - 1 medium, sliced lengthwise
- Tomato - 1 large, sliced lengthwise
- Garlic - 3 large cloves
- Ginger - 1½ inch piece
- Curry leaves - 20
- Fresh coriander - handful, finely chopped for garnishing
- Tamarind paste - 1 tbsp
- Water - 100mls
- Coconut milk - 400mls
- Salt - to taste
- Vegetable oil - 5 tbsp
Spices For Rice
- Black mustard seeds - 1 tsp
- Cumin - 1 tsp
- Coriander seeds - 2 tbsp
- Bay leaf - 1 small
- Black cloves – 2
- Black peppercorns – 6
- Kashmiri chilli(whole) – 5
- Turmeric powder - 1 tsp
- In a bowl add the prawns, sprinkle over turmeric powder and salt. Mix and set aside for 15-20 minutes while you get the curry ready.
Cooking Instructions (For the Paste):
- Heat 3 tbsp oil in a pan on medium heat. Add the onion, coconut pieces, ginger and garlic one after the other and fry until light golden. Remove and allow them to cool down in a plate.
- Now add a little oil to the pan to fry all the whole spices (except mustard seeds) on a slow flame for around 3-4 minutes, until they release aroma. Once these have cooled, put these in a blender along with the onion, coconut, garlic and ginger fried before. You will need to add water at this stage to make a paste. Keep adding water in small quantities to blend.
Cooking Instructions (For the Curry):
- Heat the remaining oil in the pan on a low to medium heat. Add the mustard seeds and wait for them to splutter in the oil. Then add a few curry leaves followed by the tomato. Fry well until oil appears on the surface.
- Now add the paste, remaining curry leaves and fry some more until oil starts separating from the paste.
- While the paste is frying, add the marinated prawns and cook for 2-3 minutes. Now add water, coconut milk, tamarind paste and let the gravy come to a boil. Cook prawns over a low heat for 6-7 minutes with the lid on stirring half way through. Garnish with chopped coriander leaves and serve hot with steamed rice.
Per 100 g
Sat. Fat (%)
Handy Kitchen Tips
You can also use a good quality cold pressed organic coconut oil to cook this dish as it complements the flavours very well. Also, if tamarind paste is not available it can be replaced by a small tomato.