Name: Goan prawn curry
Total time: 35 min
Yield: Serves 4
Ingredients: 12 large whole shell-on raw prawns; ½ tsp ground turmeric; 2 tbsp vegetable oil; 1 green bird’s-eye chilli, slit lengthwise; 10-12 curry leaves, (see notes below); 400ml coconut milk; a pinch caster sugar; 3 tbsp tamarind paste; chopped to make 1 tbsp coriander leaves; ½ onion, roughly chopped; a large bunch coriander, leaves and stems chopped; 5 cloves garlic, roughly chopped; a thumb-sized piece ginger, roughly chopped; 1 green bird’s-eye chilli

12 large whole shell-on raw prawns
½ tsp ground turmeric
2 tbsp vegetable oil
1 green bird’s-eye chilli
slit lengthwise
10-12 curry leaves
(see notes below)
400ml coconut milk
a pinch caster sugar
3 tbsp tamarind paste
chopped to make 1 tbsp coriander leaves

PASTE

½ onion
roughly chopped
a large bunch coriander
leaves and stems chopped
5 cloves garlic
roughly chopped
a thumb-sized piece ginger
roughly chopped
1 green bird’s-eye chilli

Method

step 1
Put the prawns, turmeric and a pinch of salt into a bowl and toss well.
step 2
Put the paste ingredients and 70ml of water into a blender or food processor and whizz to a smooth paste.
step 3
Heat the oil in a large, lidded, heavy-bottomed pan over a low heat. Add the green chilli and curry leaves, and, as they begin to sizzle, add the paste and fry for 3 minutes. Add the prawns, stir well and fry for 1 minute. Add 100ml of water, season and cook with a lid on for 2 minutes. Add the coconut milk, sugar and tamarind paste. Stir well and simmer for 4-5 minutes or until the curry has thickened slightly and the prawns are cooked through. Scatter over the coriander and serve with rice, if you like.