Goan Prawn Curry
Print is 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!
Spices used in this recipe
-
Curry Madras – Mild
Product description
Madras Curry blend is characterized by a delicious rich earthy tangy flavor, mild heat, and intense yellow color. Although it is not a traditional Indian spice blend, its history goes back to British colonial rule and the city of Madras in southern India.
$3.45
Method
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!
