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Goan Prawn Curry

An inviting Goan style king prawn curry with influences of India and Zimbabwe. The creamy and fragrant dish is divine accompanied by a sharp mango salsa.

From the book


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).

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2 tbsp olive or sunflower oil
1 medium onion, finely chopped
1 tsp finely chopped garlic
1 tbsp ground cumin
2 tbsp chilli powder
1⅓ tbsp ground coriander
½ tsp salt
2 x 400ml cans coconut milk, well shaken
2 tsp tamarind concentrate
3 small stock cubes (Aileen used Maggi chicken cubes)
4 tsp caster sugar, or to taste
750g (1lb 10oz) raw king prawns, peeled and de-veined
2 hot green chillies, sliced lengthways
For the mango salsa:
400g (14oz) ripe mango, peeled and finely chopped
2 hot green chillies, finely sliced
2 tsp olive oil
1 tbsp lemon juice
½ tsp salt

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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.

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From the book: Madhur Jaffrey’s Curry Nation

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