Goan Prawn Curry

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About this Recipe

Cooking Time

20

Prep Time

10

Cuisine

  • Indian

Serves

6-8

cooking style

Stove Top

PROTEIN / DIET

Seafood

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!

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

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Method

  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!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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