Goa Jingha Curry Aka Goan Prawn Curry Recipes

Steps:

• Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
• Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
• Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

Steps:

• In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
• Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
• Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
• Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
• Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.

Steps:

• Peel, devein, and rinse prawns. Rub with a generous amount of salt.
• Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
• Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
• Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
• Turn off heat and let it stand for a few minutes until curry has thickened.

Steps:

• 1.Chop one medium onion coarsely.
• 2.Heat the olive oil and half the butter. Sweat the onions with two cloves of garlic for 4-5 minutes.
• 3.Add the ground ginger, turmeric, cumin and chilli powder and fry for 2-3 minutes.
• 4.Add the chopped tomatoes and rock salt and cook for 5 minutes.
• 5.Add the prawns to the sauce and cook for 4-5 minutes.
• 6.Remove the prawns from the heat then add 1-2 teaspoons of butter and stir.
• 7.Add the chopped coriander for garnish.

Steps:

• Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
• Add some water to form a paste and then leave to the side.
• Fry the onion gently until it softens.
• Stir in the spicy paste and cook for a minute or so, stirring the whole time.
• Pour in the tomatos and then fill a can with water and add that to the pan as well.
• Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
• Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
• Add the prawns to the sauce and let them cook through.
• Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.

Steps:

• Mix together all of the marinade ingredients to create a smooth paste.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
• Cook for 5 minutes or until golden brown.
• Stir in the spice paste.
• Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
• Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
• In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
• Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
• Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
• Serve the prawn curry and rice together, with naan bread if desired.