Goan Prawn Curry

Succulent prawns in a creamy Goan sauce of coconut milk, red chilli, coriander and tamarind.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 500g raw peeled king prawns
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 6 dried Kashmiri red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 4 cloves garlic
  • 2cm fresh root ginger
  • 6 black peppercorns
  • 1 tbsp tamarind paste
  • 3 tbsp coconut oil
  • 1 large onion, finely chopped
  • 2 green chillies, slit lengthways
  • 400ml tin coconut milk
  • 150ml water
  • 1 tsp salt, for the sauce
  • 2 tbsp chopped fresh coriander

Method

  1. Toss the prawns with the turmeric and 1/2 tsp salt and set aside.

  2. Blend the dried chillies, coriander seeds, cumin, garlic, ginger, peppercorns, tamarind paste and 100ml of the water to a smooth paste.

  3. Heat the coconut oil in a wide pan over a medium heat. Cook the onion for 8 minutes until golden, adding the green chillies for the last minute.

  4. Stir in the ground paste and cook for 4 minutes until the oil begins to separate.

  5. Pour in the coconut milk, the remaining water and 1 tsp salt. Bring to a gentle simmer and cook for 8 minutes.

  6. Add the prawns and cook for 4 to 5 minutes until pink and just cooked through. Do not overcook or they will turn rubbery.

  7. Scatter over the coriander and serve with rice.