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.
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).
|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|
|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|
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.