Goan prawn curry
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Goan curries commonly contain fish or seafood, and are generally spicier than the curries popular in the north of India. Alfred Prasad's stunning Goan prawn curry recipe is full of rich, deep flavours but is very simple to prepare, although it contains a couple of unusual ingredients. Kokum (dried mangosteen) and dried goraka fruit are commonly used in Indian and Sri Lankan cooking, adding a sour fruitiness to fish and meat curries. Both kokum and goraka fruit can be bought online or from specialist shops, but if you are unable to get hold of any use tamarind instead — a common flavour substitution.
First published in 2015
Ingredients
Metric
Imperial
Goan prawn curry
- 250g of prawns, raw peeled
- 1/4 tsp turmeric powder
- 3 tbsp of coconut oil
- 2 shallots, sliced
- 1 mango, small, peeled and diced
- 2 kokums, or goraka (if unavailable, replace with 1 tsp of tamarind concentrate)
- 200ml of water
- 50ml of coconut milk, (optional)
- salt
Spice paste
- ginger, 1 inch
- 6 garlic cloves
- 8 dried red chillies, preferably bright red or Kashmiri
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 250g of coconut, grated (fresh or frozen)
- water, as required
To serve
- micro cress, preferably red vein sorrel
SAVE RECIPE
Equipment
- Food processor with a grinding attachment
Method
1
Begin by preparing the spice paste. Grind the ginger, garlic, red chillies, cumin seeds, coriander seeds and grated coconut together in a food processor or wet grinder, adding a little water as necessary until a smooth, thick paste is formed
- ginger, 1 inch
- 6 garlic cloves
- 8 dried red chillies, preferably bright red or Kashmiri
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 250g of coconut, grated (fresh or frozen)
- 50ml of water, use as required
2
Rub the prawns with the turmeric powder and set aside until ready to use
- 250g of prawns, raw peeled
- 1/4 tsp turmeric powder
3
Meanwhile, heat oil in a thick-bottomed saucepan over a medium heat, then add the shallots and sweat until soft. Add the spice paste to the pan, mix well to combine and cooking for 20-25 minutes until the oil begins to separate
- 3 tbsp of coconut oil
- 2 shallots, sliced
4
Add the kokum, raw mango and water and bring to the boil, then stir through the prawns and cook for a further 2 minutes until the prawns begin to colour. Add the coconut milk to the pan and stir well to incorporate, then cook the curry for another minute or so and remove from the heat
- 2 kokums, or goraka (if unavailable, replace with 1 tsp of tamarind concentrate)
- 200ml of water
- 1 mango, small, peeled and diced
- 50ml of coconut milk, (optional)
5
Check the seasoning and divide between bowls. Garnish with the micro cress and serve immediately with steamed rice or bread
- salt
- micro cress, preferably red vein sorrel
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