Prawn A La Goa

Course : Curry
Serves: 1
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13 ounces fresh peeled prawns
1/4 teaspoon salt
1 tablespoon cider vinegar
3 ounces cooking oil
2 large onions -- finely sliced
1 tablespoon garlic paste
2 teaspoons ginger paste
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
13 ounces sieved -- canned tomatoes or 10 oz pasta sauce
1 1/2 ounces creamed coconut -- cut into small pieces
1 ounce coconut milk powder
8 ounces hot water
6 whole fresh green chillies -- up to 8
1/2 teaspoon salt
2 tablespoons chopped fresh coriander leaves

Preparation / Directions:

Put prawns in a bowl and add salt and vinegar. Mix well and set aside for 30 minutes. Heat oil over a medium heat and fry onions until they are a light golden colour. Stir frequently, this will take 8-10 minutes. Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin, turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when the spices will release their flavour. Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a slow simmer and stir until coconut is dissolved. Blend coconut milk powder with hot water and add to prawns. Cover and simmer for 5 minutes. If you are using tiger prawns allow 8-9 minutes. Add fresh, whole chillies, salt and chopped coriander. Simmer for 2-3 minutes and remove from the heat. Serve with plain boiled rice and batata sukkhe or broccoli upkari.

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