Goan Prawn Curry Recipes

Steps:

• Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.
• Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you're ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

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:

• 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:

• In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
• Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
• Serve while hot.

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.