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Goan prawn curry

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A recipe from the Good Food collection.

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Ingredients

  • 1 tablespoon oil

  • 1 tablespoon vindaloo curry paste

  • 1/2 onion, finely chopped

  • 1 tomato, chopped

  • 2 garlic cloves, chopped

  • 1 green chilli, finely chopped

  • 1 cm (½ in) piece ginger, grated

  • 1 tablespoon tamarind purée

  • 2 tablespoons coconut cream

  • 10 prawns (shrimp), peeled and deveined

Method

  1. Step 1

    Heat the oil in a deep frying pan and fry the curry paste for about a minute, by which time it should start to be aromatic. Add the onion and fry until it is golden. Add the tomato, garlic, green chilli and ginger and fry over a low heat, stirring occasionally, for about 10 minutes, or until the oil separates out from the sauce.

  2. Step 2

    Add the tamarind to the pan and bring everything to the boil. Add the coconut cream and stir. Season with salt.

  3. Step 3

    Add the prawns and bring everything slowly to the boil. (The sauce is not very liquid, but it needs to be made very hot in order to cook the prawns.) Simmer the prawns for 3 minutes, or until they turn bright pink all over. Stir them around as they cook. Serve with Indian breads or rice.

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