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!
Spices used in this recipe
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 saute until nice and soft and translucent. Add your garlic and Madras curry powder in and saute 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!