Prawn Goan Curry
Prawn Goan Curry is our favourite Indian seafood masala. Prepare this easy recipe with creamy coconut milk, sweet tamarind and spices.
Servings: 6
Calories: 351kcal
Equipment
- measuring cups
- measuring spoons
- Wok or skillet
- Spice Grinder or Mortar and Pestle
- Spatula or Wooden Spoon
Ingredients
- 2 tsp Whole Coriander Seeds
- 1 tsp Whole Cumin Seeds
- 8 Whole Peppercorns
- 1 tsp Cayenne Pepper
- 1 tbsp Paprika
- 1/2 tsp Ground Turmeric
- 2 tsp Ginger minced
- 4 Garlic Cloves crushed
- 2 tbsp Vegetable Oil
- 1 Medium Spanish Onion chopped
- 14 oz Coconut Milk
- 3/4 tsp Kosher Salt
- 1 tbsp Tamarind Paste
- 1 1/2 lb Raw Prawns peeled and deveined
- 1 tbsp Cilantro chopped
Instructions
- Put the coriander seeds, cumin seeds, peppercorns, cayenne pepper, paprika, and turmeric in a grinder or mortar and pestle. Grind finely as possible then empty into a bowl.
- Add the ginger, garlic, and 4 tbsp water, or enough to make a thick paste. Stir to mix and set aside.
- Pour the oil into a large, nonstick, lidded frying pan or well-seasoned wok and set over medium-high heat. When the oil is hot, add the onion. Stir fry until the onion is translucent.
- Add the spice paste. Stir fry for 2 minutes. Add 1 1/4 cups of water and bring to a simmer. Cover, reduce the heat to medium-low, and simmer for 10 minutes.
- Add the coconut milk, salt and tamarind paste. Mix well and bring to a simmer again. Add the shrimp and simmer gently, stirring frequently, until cooked through.
- Garnish with cilantro and serve with steamed rice, naan or chapati.
Nutrition
Calories: 351kcal | Carbohydrates: 10.3g | Protein: 28.1g | Fat: 22.8g | Saturated Fat: 15g | Cholesterol: 239mg | Sodium: 580mg | Potassium: 466mg | Fiber: 2.7g | Sugar: 3.9g | Calcium: 131mg | Iron: 2mg