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GOAN PRAWN CURRY

June 1, 2013

Tonight we’re having another Indian meal using the basic curry recipe from last weekend at the request of my son and daughter in law. I’m doing a Goan Prawn Curry with the Kashmiri Potatoes, homemade Mango Chutney (recipe to follow another day!), naan bread and plain boiled rice.

For authentic taste always use fresh large prawns for this. It’s very simple though a lot of ingredients!

Rotten heck we’ve just finished the meal and once again I realise my blogging is lacking as I forgot to take a final picture of the curry! The family decided it is a good reason to repeat the event again next weekend so I can do the photos. They all agreed it was really tasty though!

INGREDIENTS

2 tbsp vegetable oil
1 medium onion chopped
1 heaped tsp garlic paste
15 curry leaves
1/2 tsp chilli flakes
1 tsp mustard seeds
5 tbsp everyday curry paste
500 ml hot water
4 tbsps coconut milk powder
1lb raw prawns
1 tsp tamarind paste
1 tsp garam masala
1/2 tsp black pepper and dried mango powder
Salt to taste

METHOD

1. Heat oil and gently brown onion, stir in garlic paste, curry leaves, chilli, mustard seeds and fry for 30 seconds.

2. Add curry paste and 100 ml water simmer for 10 minutes.

Base for the curry

Base for the curry

3. Stir in remaining water, coconut powder and mix well.

4. Add prawns lower heat and simmer for 5-8 minutes.

5. Add remaining seasoning and Tamarind to taste.

6. Cook for another minute then serve with plain boiled rice.

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