Goan Prawn Curry

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

6-8

Ingredients

  • 750g shelled green prawns
  • 2 x 400ml tins coconut milk
  • 2 tbsp The Spice People’s Mild Madras Curry
  • 1 large brown onion, finely chopped
  • Olive oil
  • 2 chillies – green or red, finely chopped. Can omit if you want to keep it mild
  • 2 tsp tamarind paste – can use a wine vinegar or lemon juice if you don’t have
  • Salt
  • 3 stock cubes
  • 4 tsp coconut sugar – can use caster or raw
  • 2 cloves garlic, crushed

Directions

  1. Place a pot or large pan on a medium heat and add a good glug of oil. When warm, add in your onion with a pinch of salt and sauté until nice and soft and translucent. Add your garlic and Madras curry powder in and sauté for a further minute.
  2. Add in your coconut milk, tamarind (or acid component you’re using), sugar, a good pinch of salt, chillies, and crumble in your stock cubes and bring to a simmer. Leave on a medium heat simmering for 15 minutes – it will become deeper in colour and super fragrant – don’t let it boil however, or the coconut milk will split.
  3. Reduce to low and add the prawns, cooking for a further 2-3 minutes or until they become opaque. Serve with fluffy rice, your choice of chutney and enjoy!
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