Goan Prawn Coconut Curry With Cumin Rice Recipes
GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
GOAN PRAWN / SHRIMP CURRY
Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.
Provided by English_Rose
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix together all of the marinade ingredients to create a smooth paste.
- Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
- Cook for 5 minutes or until golden brown.
- Stir in the spice paste.
- Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
- 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.
- In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
- Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
- 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.
- Serve the prawn curry and rice together, with naan bread if desired.
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