Goan Prawn / Shrimp Curry

Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.

• Ready In: 1 hr
• Serves: 4

Ingredients

• For the marinade

• 1  teaspoon paprika
• 1⁄2 teaspoon ground turmeric
• 1⁄2 tablespoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon cayenne pepper
• 1  tablespoon tamarind paste
• 1⁄2 teaspoon salt
• 75  ml water

• For the curry

• 3  tablespoons  vegetable oil
• 1  teaspoon mustard seeds
• 1  large onion, sliced
• 2  garlic cloves, finely sliced
• 400  ml coconut milk
• 500  g  raw tiger shrimp, peeled

• For the rice

• 450  g basmati rice
• 4  cardamom pods
• 8  cloves
• 1  cinnamon stick
• 600  ml water

Directions

1. Mix together all of the marinade ingredients to create a smooth paste.
2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
3. Cook for 5 minutes or until golden brown.
4. Stir in the spice paste.
5. Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
6. Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
7. In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
8. Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
9. Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
10. Serve the prawn curry and rice together, with naan bread if desired.