Prawn curry (Goan)

This tasty prawn curry has Goan heritage and is super quick and easy to put together.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4 people

Cuisine: Main

Skill Level: Easy

INGREDIENTS:

MASALA

8-10 dried red chillies

6 cloves of garlic

1 tsp whole peppercorns

1 tbsp whole coriander seeds

1 tsp cumin seeds

1 tsp tamarind paste

1 teaspoon ground turmeric

½ cup freshly grated coconut (or desiccated)

1 cup coconut milk

FOR THE CURRY

2 tablespoons coconut oil

1 tbsp finely minced ginger

½ cup finely chopped onions

½ cup finely chopped tomatoes

¾ tsp salt

8-10 curry leaves

20 large prawn cutlets (our pick are the QLD Ocean King)

METHOD

Grind all the masala ingredients with coconut milk to a smooth paste and set aside.
Heat the coconut oil in a heavy pan. Add ginger and onions.
Sauté until they are golden and add tomatoes. Cook the tomatoes for 5-7 minutes. They should break down easily with the back of a spoon.
Add the masala paste and salt to the pan and bring it to a boil. Reduce the heat and simmer for 10-15 minutes until the colour has deepened slightly.
Add the prawns and cook for 7-8 minutes (or until the flesh has changed from transparent, to white).
Sprinkle in curry leaves and mix well. Remove from the heat. Let the curry rest for 5 minutes before serving with steamed rice.

SHOPPING LIST

Kingfisher Seafoods

Camberwell Market Fruit & Veg

Pantry