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Goan Prawn Curry
From the book
Madhur Jaffrey’s Curry Nation
All the recipes from the TV series
Traditional Indian recipes with a twist
Britain's top 100 curries, made by Madhur Jaffrey
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Introduction from Madhur Jaffrey
Original recipe by Aileen Fernandes, London.
Aileen is a Goan who came to London via Zimbabwe. When she wrote to her mother for recipes, this is the prawn curry she was sent. Serve it with plain rice and the Mango Salsa she has created for it while living in London (see ingredients and method below).
Ingredients
Method
First make the salsa. Place the mango in a bowl. Fold in the chillies, olive oil, lemon juice and salt.
Now for the curry. Pour the oil into a non-stick karhai, wok or large pan, about 25 centimetres (10 inches) in diameter, and set it over a medium heat. Put in the onion and brown for about five minutes. Add the garlic and fry for a further three minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for one minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.
Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies and cook for two to three minutes until the prawns are just opaque and cooked through, then serve.
Reviews
4 out of 5 stars
2 Ratings
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