Goan Prawn Coconut Curry With Cumin Rice Recipes

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GOAN PRAWN / SHRIMP CURRY



Goan Prawn / Shrimp Curry image

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

Provided by English_Rose

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

  • Mix together all of the marinade ingredients to create a smooth paste.
  • Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
  • Cook for 5 minutes or until golden brown.
  • Stir in the spice paste.
  • Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
  • 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.
  • In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
  • Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
  • 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.
  • Serve the prawn curry and rice together, with naan bread if desired.

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