Goan Prawn Curry

Easy Food Recipes and Cooking - Goan Prawn Curry

Goan Prawn Curry

Serves 4
oil, for sautéing
4 yellow onions, finely chopped
12 tomatoes, chopped
2 tbsp store-bought ginger garlic paste
8 green bird’s eye chillies, chopped
6 cardamom pods
2 tsp of Indian sambar powder
2 tbsp fish curry powder
4 tbsp of garam masala
2 cups tomato sauce
3 tbsp tomato paste
2 tbsp cashew nut paste (ground cashew)
2 tbsp chilli paste
½ cup white vinegar
1L chicken stock
8 tiger prawns
1 cup coriander, chopped, plus extra for garnishing
2 cups coconut milk
salt, to taste
2 tbsp plain yoghurt

For the Goan curry paste
oil, for sautéing
1 tsp cumin seeds
2 tbsp coriander seeds
1 tsp fenugreek
15g onion
1 stalk curry leaves
40g fresh grated coconut
3 dry red chillies
2 tbsp chilli powder
2 tbsp turmeric powder

For the tempering spices
¼ cup oil
1 tsp coriander seeds
¼ cup fresh curry leaves
1 tbsp chopped garlic
1 tbsp chilli powder
1 tbsp chopped green chilli

Goan Prawn Curry

1. First make the curry paste. Heat a little oil in a pan and sauté cumin, coriander and fenugreek until fragrant, then add the onion and curry leaves. Cook until the onion is soft and translucent, then add the remaining ingredients and cook for another 3-5 mins until fragrant. Transfer into a food processor or a blender and blitz to a smooth paste. Add a little water to facilitate blending, if needed. Set aside.

2. In a large wok or pot, sauté the yellow onions in a little oil until soft. Add in the chopped tomatoes and fry for another 5 mins.

3. Tip in the ginger garlic paste, bird’s eye chillies and all the spices and powders. Add Goan curry paste and
continue to cook, stirring so it doesn't stick to the wok.

4. Add in the tomato sauce, tomato paste, cashew nut paste and chilli paste, and cook for another 5 mins, stirring continuously. Stir in the vinegar and chicken stock. Bring to a boil then reduce the heat and simmer for about 30 mins, until you get a slightly runny curry.

5. Tip the prawns into the curry and cook for ½ min. Remove the pot from the heat.

6. Make tempering spices. Heat the oil in a clean pan and sauté the coriander seeds until fragrant, then add in the remaining aromatics. Mix and remove from heat then immediately pour over the curry.

7. Return the curry to the stove and add in coriander and coconut milk. Season with salt and bring to a boil.

8. Serve curry with pilaf or steamed rice and garnish with coriander and a drizzle of yoghurt.