Goan-Style Coconut Prawn Curry

⏱ 30 min · Serves 4

Plump prawns simmered in a tangy, gently spiced coconut sauce with tamarind and fresh curry leaves. It comes together in half an hour and tastes like a coastal holiday.

Per serving: 446 kcal · 29.0g protein · 15.0g carbs · 32.0g fat

Ingredients

• 500g raw king prawns, peeled and deveined
• 2 tbsp coconut or sunflower oil
• 1 tsp black mustard seeds
• 12 fresh curry leaves (optional)
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 2 tsp finely grated ginger
• 1 green chilli, split lengthways
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp Kashmiri chilli powder
• 2 medium tomatoes, chopped
• 400ml tin full-fat coconut milk
• 2 tsp tamarind paste
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• Handful fresh coriander, chopped
• 1 lime, cut into wedges

Method

1. Pat the prawns dry, toss with a pinch of salt and 1/4 tsp of the turmeric, and set aside in the fridge.
2. Heat the oil in a wide pan over medium heat. Add the mustard seeds and let them pop for 20 seconds, then add the curry leaves (stand back, they spit).
3. Add the onion and a pinch of salt and fry for 7-8 minutes until soft and golden at the edges.
4. Stir in the garlic, ginger and green chilli and cook for 1 minute until fragrant.
5. Add the ground coriander, cumin, remaining turmeric and chilli powder. Stir for 30 seconds, then add the tomatoes and cook 4-5 minutes, mashing them down into a thick paste.
6. Pour in the coconut milk plus 60ml water, then add the tamarind, sugar and salt. Simmer gently for 8 minutes until slightly thickened and glossy.
7. Slip in the prawns and simmer 3-4 minutes, just until they turn pink and opaque. Do not overcook.
8. Taste and adjust salt, tamarind or sugar. Scatter with coriander and serve with lime wedges, basmati rice or flatbreads.