Goan Prawn Curry

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

6-8 people

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

The love this recipe

My take on an authentic Goan prawn curry using our Mild Madras Curry blend to make flavour building super easy! I add a couple of chillies in this to ramp up the heat a bit, but you can omit and keep mild if you like.

It’s also traditional to add tamarind paste or pulp, but if you can’t find or don’t have, a wine vinegar or lemon juice would add a puckering tartness just as well.

This curry is fragrant, creamy, zingy and flavourful with the most beautiful coral-hued, plump prawns that work so well with its sauce. Serve with fluffy white or brown rice and your favourite chutney (I love mango) and enjoy!

Directions

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.
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.
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!