Goan Prawn Coconut Curry With Cumin Rice Recipes

GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE

Goan prawn & coconut curry with cumin rice image

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

Time 30m

Number Of Ingredients 16

Ingredients

1 tbsp sunflower oil
1 onion , thinly sliced
1 tbsp freshly grated ginger
2 garlic cloves , crushed
1 red chilli , deseeded and sliced
½ tsp turmeric
½ tsp chilli powder
1 tsp ground coriander
10 curry leaves
1 large potato , diced
400ml can half-fat coconut milk
8 cherry tomatoes , halved
handful baby spinach
200g pack raw peeled prawn
1 tsp cumin seed
175g basmati rice

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

Goan Prawn / Shrimp Curry image

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

Ingredients

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

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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