Goan Prawn Curry
It’s is delicious...
We cook a lot of curry. At least three or four times a week and often two or three curries at once so that we can have a real curry feast! Joe’s dad is Kashmiri so we have him to thank for a lot of our best recipes. Of course we couldn’t divulge any Ghinai family secrets in Chaat! magazine so we’ve offered something we made up as we like experimenting too. It’s probably not very authentic but it is delicious...
INGREDIENTS
3 tsp panch puran spice mix (or a pinch each of black onion seeds, fenugreek seeds, mustard seeds, cumin seeds and fennel seeds)
Sunflower oil
1 large or 2 small onions, sliced
4 cloves of garlic, finely chopped
1-2 inch piece fresh root ginger, grated
1-3 chopped fresh chillies (depending on heat)
1 inch cinnamon stick
2 bruised cardamom pods
1 tsp chilli powder
1 tsp turmeric
1 tsp cumin
½ tsp powdered fenugreek
½ tsp black pepper
6 large fresh tomatoes, chopped
2 tsp tomato puree
Salt
400g tin coconut milk
Veg (EG peppers, okra, courgettes, peas or spinach)
450g frozen prawns (or white fish would also work)
Lemon juice
1 tsp garam masala
Handful chopped fresh coriande
Reader Info
Kathy & Joe are house mates and live in Bristol. During the day Kathy is an editor and Joe is a stone mason. In the night they takeover their kitchen and get involved in some deep spice science. Do you have a curry recipe you’d like to share? Email our editor today, we’ll make you famous!
METHOD
Toast the panch puran spice mix in a large wok or pot. Once it becomes fragrant add a few tablespoons of sunflower oil and fry the sliced onion/s over a moderate heat stirring occasionally until they have browned.
Add the chopped garlic, grated ginger, fresh chilli, cinnamon stick and bruised cardamom pods. Fry for a couple of minutes. Make sure you don’t burn them.
Add the dry spices - 1 tsp chilli powder, 1 tsp turmeric, 1 tsp cumin, ½ tsp powdered fenugreek, ½ tsp black pepper - and fry for a minute or two until it becomes fragrant.
Add a splash of water to the pan and cook down until the spices start to make a paste with the onions.
Add the chopped tomatoes and tomato puree along with approximately two teaspoons of salt. Allow this to cook down for 10 - 15 minutes.
Add coconut milk and any veg you like - we used 3 peppers (one green, one red and one yellow) and okra (added a bit later so that they didn’t overcook). Courgettes would also work, so would spinach or peas added towards the end.
Cook until the veg is almost done and the sauce has thickened nicely. u Add the prawns (or white fish) and check for seasoning, adding more salt if necessary. Add a big squeeze of lemon juice and garam masala and cook for a couple more minutes.
Add chopped fresh coriander right before serving.
Serves: 4-6