Goan Prawn / Shrimp Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon tamarind paste
• 1/2 teaspoon salt
• 75 ml water
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 large onion, sliced
• 2 garlic cloves, finely sliced
• 400 ml coconut milk
• 500 g raw tiger shrimp, peeled
• 450 g basmati rice
• 4 cardamom pods
• 8 cloves
• 1 cinnamon stick
• 600 ml water

Recipe

• 1 mix together all of the marinade ingredients to create a smooth paste.
• 2 heat the oil in a deep frying pan and add the mustard seeds. when they start to pop, add the onion and garlic.
• 3 cook for 5 minutes or until golden brown.
• 4 stir in the spice paste.
• 5 fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
• 6 stir in the coconut milk and prawns. simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. season to taste.
• 7 in the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
• 8 place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. pour in the water.
• 9 bring to the boil, cover with a tight fitting lid and cook for 10 minutes. do not remove the lid during the cooking time. leave the rice to stand for 5 minutes, then fluff with a fork.
• 10 serve the prawn curry and rice together, with naan bread if desired.