Goan Prawn Curry
Although packed with a good punch of coconut, this sauce is enriched with tamarind making it truly moorish and giving it a rich colour. Serve with a rice dish - search “rice” in CookeryClub recipes
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 10 - 15 minutes
Ingredients
16 - 20 queen prawns, raw and peeled
1/2 lime juice
touch salt
1 tablespoon sunflower oil
1 onion –small diced
2 cloves garlic- crushed
2 cm fresh ginger-grated
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
1/4 teaspoon black pepper
pinch salt
1 teaspoon tamarind paste
2-3 tablespoons water or stock
75g creamed coconut block - grated
4 tomatoes – rough chopped
Serve with Braised Fruity Rice
Method
- Marinate the prawns in the lime and salt for 10 or so minutes
- Heat the oil in a frying pan
- Cook the onion without colour, till soft
- Add the garlic and ginger
- Cook for a few seconds to release the flavour
- Add all the spices
- Cook out for a few seconds
- Stir in the tamarind paste and add the coconut with the stock
- Place the prawns, on top turning when pink
- Add the tomatoes
- Cook till the prawns are pink, firm and the sauce thickened
- Serve
Tip - If you want the sauce a little thicker, remove the prawns when cooked and boil the sauce for a little longer. If you want the sauce thinner add a touch of water and stir in.