My mum used to make this curry when I was a kid. The smell of the curry leaves and coconut cream mixed with the prawns brings back such fond memories of family meals and home.
Goan Prawn Curry
- 2 tbsp oil (mustard or vegetable)
- 40 fresh curry leaves
- 1 tbsp black mustard seeds
- 1 onion, diced
- 1 tsp dried fenugreek (Kasuri Methi)
- 1 inch fresh ginger
- 4 garlic cloves
- 1 flat tsp chilli flakes
- 2 tsp ground coriander
- 1/2 tsp tamarind pulp
- 200g passata
- 100ml fish or chicken stock
- 600g prawns, peeled and deveined
- 160ml tin of coconut cream
- 1 tbsp butter
Add the oil to a large pot over medium/high heat. Then add half the curry leaves and half the black mustard seeds. Once the seeds begin to pop (around 30 seconds), add the onions and fenugreek and cook for 8 – 10 minutes.
Whilst the onions are cooking, add the ginger, garlic, chilli flakes and a little water to a blender and blend until a paste forms.
Stir the paste into the onions and cook for 2 minutes. Add the coriander and turmeric powder and cook for a further 2 minutes.
Pour in the passata and tamarind pulp and cook for 10 minutes over a medium-low heat.
Add the stock to the pan and simmer for 15 minutes.
Turn the heat back up and add the prawns, cook for 5 minutes then add the coconut cream and season. Cook for 2 minutes and remove from heat.
In a small pan heat the butter, when slightly smoking add the remaining curry leaves and mustard seeds and cook for 30 seconds or until the seeds begin to pop. Pour over the prawns.
Serve with rice!