Goan Prawn Curry

Here’s a lovely delicate, creamy and coconutty prawn curry. It’s pretty mild (unless you want to turbocharge it with chilli), so it should suit the whole family,

We simply adore southern Indian curries, having lived there a while back. The curries are much lighter and fresher than northern curries (which is what most British curry houses model their food on), and lend themselves well to seafood.

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Goan Prawn Curry

Cook Time 30 minutes
Total Time 30 minutes
Course Main Courses
Servings 5 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian

Ingredients
  

Paste

Main Curry

Instructions
 

  • Put the rice into boiling salted water and cook until soft (usually 20-25 minutes)
  • Place all the paste ingredients into the food processor and blend until a fine paste.
  • In a frying pan, fry the onion and ginger in the coconut oil until the onion is translucent and soft.
  • Add the garlic, tinned tomatoes, coconut milk and lime.
  • Bring it up to simmer and then add the paste.
  • Cover and let simmer for 10-15 mins or so to reduce and little and thicken.
  • Add the prawns, cherry tomatoes and the spinach. Cook until the prawns are pink and not too tightly curled.
  • Season and serve with the cooked basmati rice

Notes

Cooks’ Tips:
  • If you can get fresh curry leaves, all the better. Pop them in at the beginning with the onion in the coconut oil.
  • If you like, you can substitute ghee for coconut oil.
  • To make vegetarian or vegan, substitute tofu for the prawns
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