Prawn a la goa

1 servings

Ingredients

Quantity Ingredient
13 ounces Fresh peeled prawns
¼ teaspoon Salt
1 tablespoon Cider vinegar
3 Floz cooking oil
2 larges Onions; finely sliced
1 tablespoon Garlic paste
2 teaspoons Ginger paste
3 teaspoons Ground coriander
1 teaspoon Ground cumin
1 teaspoon Ground turmeric
½ teaspoon Chilli powder
¼ teaspoon Ground cloves
½ teaspoon Ground cinnamon
13 ounces Sieved; canned tomatoes or
; 10floz passata
1½ ounce Creamed coconut; cut into small
; pieces
1 ounce Coconut milk powder
8 Floz hot water
6 Whole fresh green chillies; up to 8
½ teaspoon Salt
2 tablespoons Chopped fresh coriander leaves

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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Carlton Food Network

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