Goan Prawn Curry

Prep:15minCook:15min

In my opinion, this one has to be made with small prawns. I’ve had it with large prawns too, but the baby, bite-sized prawns just do it for me. If you’re a calorie counter, no need to worry here – prawns are very low in calories. If you wish, the sauce could be made even lighter by halving the amount of grated coconut with not much loss of flavour. This is great served with white or brown rice or the cauliflower rice pilau. 352kcal, 9.6g carbs

Updated at: Thu, 17 Aug 2023 05:06:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories480.3 kcal (24%)

Total Fat35.5 g (51%)

Carbs29.8 g (11%)

Sugars6.3 g (7%)

Protein17.4 g (35%)

Sodium1182.8 mg (59%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 piecesdried kokum

or 2-3 teaspoons of tamarind pase or concentrate

1 tspcumin seeds

2 Tbspcoriander seeds

10Kashmiri chillies

remove the seeds for a milder curry

150gfresh coconut

or frozen, grated

6garlic cloves

1 Tbsprapeseed oil

10fresh curry leaves

or frozen

1red onion

finely sliced and cut into 2.5cm pieces

2green bird’s eye chillies

600graw prawns

3 Tbspcoriander

finely chopped, cilantro

Instructions

Step 1

Soak the kokum in 250ml (1 cup) of hot water for about 20 minutes.

Step 2

To make the paste, heat a dry frying pan over a medium–high heat and toast the cumin seeds and coriander seeds for 2 minutes until fragrant and warm to the touch. Transfer to a bowl to cool. Toast the Kashmiri chillies until warm to the touch, being careful not to blacken them. Allow to cool with the cumin and coriander.

Step 3

Toast the coconut until fragrant and deep brown in colour. Transfer to the bowl with the spices to cool. Once cooled, blend the kokum pieces with the garlic and toasted ingredients into a paste with about 250ml (1 cup) of water.

Step 4

In a large high-sided frying pan or saucepan, heat the oil over a medium–high heat until visibly hot. Add the curry leaves and let them temper in the oil for about 30 seconds. Add the onion and fry for 5–7 minutes until soft and translucent and beginning to turn a light brown. Stir in the green chillies, the spice paste and the prawns. Add just enough water to cover (about 250ml/1 cup) and simmer until the prawns are cooked through – don’t over-cook them or they will become hard – just a few minutes should be enough.

Step 5

Just as the prawns are about ready, add the tomatoes and stir it all up to combine. Season with salt and sprinkle with the coriander.*You could substitute the dried kokum with 2–3 teaspoons of tamarind paste or concentrate, or to taste. If you can’t get tamarind, squeeze a little lime juice over the finished dish just before serving.