Goan Prawn curry:
INGREDIENTS
- 400g raw king prawns, deveined, with tails on
- ½ tsp turmeric powder
- 1 tbsp Goan vinegar or malt vinegar
- Pinch of salt
- 1 tbsp vegetable oil
- 90g onion, finely chopped
- 80g tomato, finely chopped
- 3 cloves garlic, pounded to a paste
- 2.5cm piece of fresh root ginger, pounded to a paste
- 400ml coconut milk
- 80ml water
- 1 tbsp tamarind paste
- 3 green chillies, slit lengthwise
- Pinch of sugar
- Salt to taste
- 1 tbsp chopped coriander leaves, to garnish
For the powdered spices
- 1 tsp cumin seeds
- 15-18 black peppercorns
- 1 tbsp coriander seeds
METHOD:
- In a bowl add the prawns and sprinkle over the turmeric powder, vinegar and salt. Mix and set aside for 15-20 minutes while you get the curry ready.
2. In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds. Blitz to a fine powder and set aside.
3. Heat the oil in a heavy-based saucepan over a medium heat and add the onions and fry for 5-7 minutes until they start to change colour to a light brown. Add the chopped tomato and fry for 5 minutes. As they begin to soften add the garlic and ginger paste and fry for a further minute.
4. Now add the powdered spices and mix it all together.
5. Fry for 2 minutes and add the marinated prawns. Stir, coating them in the spiced sauce for a 20-30 seconds, then add the coconut milk, water and tamarind paste.
6. Cover and simmer gently for no more than 4-5 minutes until the prawns turn pink.
7. Add the green chillies and sugar.
8. Garnish with coriander leaves and check seasoning. Serve with lime and coriander rice.
