Goan prawn curry with coconut, chilli and coriander | Curry and Spice

shrimp

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories; milk is a cheaper alternative.

Add 400 g of prawns with tails to a bowl.

Sprinkle with 1/2 teaspoon turmeric, some vinegar, and a pinch of salt.

Mix well and let marinate for 15 to 20 minutes.

In a pestle and mortar, add 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, and a small handful of black peppercorns.

Grind the spices into a coarse powder and set aside.

Heat 2 to 3 teaspoons of oil in a pan.

Add 1 medium onion and fry for 5 to 7 minutes until softened but not colored.

Add tomatoes to the pan and fry for another 5 minutes.

Add ginger paste and garlic paste, and fry for about 1 minute.

Add the ground spices to the pan and stir for a few seconds.

Add the marinated prawns to the pan and fry for a few seconds until halfway cooked.

Pour in 400 ml of coconut milk and a little water.

Add tamarind paste and a little salt.

Cover and let the prawns simmer on gentle heat for about 4 to 5 minutes.

Check on the prawns after 5 minutes; they should look pink and succulent.

Add a pinch of sugar and a couple of chilies, stir well.

Garnish with coriander and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens