Simple Goan Prawn Curry
 
Prep time
Cook time
Total time
 
A beautifully, creamy curry from the South of India. Super fast to make, low in fat and not too hot!
Recipe type: Fish
Cuisine: Indian
Serves: 4
Ingredients
  • 20 king prawns (if using frozen then make sure they are defrosted)
  • ¼ tsp salt
  • juice from ½ a lime
  • 1 Tbsp oil
  • 1 tsp black mustard seeds
  • 10 fresh curry leaves
  • 1 large onion, chopped
  • 2 large, ripe tomatoes, chopped small
  • 2 green chillies, chopped small (optional)
  • For the Paste:
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp tumeric powder
  • 1 tsp chilli flakes (or 3 dried chilis chopped)
  • 1 handful fresh coriander
  • 1 heaped tsp tamarind paste
  • ½ tsp salt
  • 200 ml coconut cream (or very creamy coconut milk)
Instructions
  1. Put the prawns into a bowl and cover with ¼ teaspoon salt and juice from ½ a lime. Leave in the fridge until required.
  2. In a mortar and pestle or a kitchen blender add all of the paste ingredients (except the coconut cream/milk). Grind/blend until a paste forms.
  3. Add 100ml coconut cream/milk to the paste and stir until completely mixed.
  4. Heat a pan and add the oil then the mustard seeds. Cover with a lid and allow the mustard seeds to pop.
  5. When the mustard seeds have finished popping add the curry leaves, onions, tomatoes and cook until the onions are soft.
  6. Add the paste to the pan and the rest of the coconut milk. If you like your curry spicy/hot then add the green chillies now, if not then leave the green chillies out completely.
  7. Bring pan to the boil then simmer for 5 minutes.
  8. Add the king prawns to the pan and cook until prawns are cooked through (approx. 10 mins).
  9. Serve with my coconut & cashew rice and fresh coriander on top.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/simple-goan-prawn-curry/