Goan Prawn Potato Coconut Curry Recipes

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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

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 16

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, POTATO & COCONUT CURRY



Goan prawn, potato & coconut curry image

Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 18

125g coconut oil
2 onions , chopped
5 dried red chillies (Scotch bonnet work well)
thumb-sized piece ginger , grated
4 garlic cloves , grated
6 dried curry leaves
½ tsp mustard seeds
30g tomato purée
½ tsp hot chilli powder
½ tsp turmeric
2 x 400g cans coconut milk
300g cauliflower (1/2 small one), broken into small florets
1 large potato , peeled and chopped into 2cm chunks
600g raw peeled prawns
1 bunch spring onions , finely chopped
1 bunch coriander , chopped
100g salted peanuts , chopped
lime wedges, to serve

Steps:

  • Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.
  • Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you're ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

Nutrition Facts : Calories 583 calories, Fat 44 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium

GOAN PRAWN CURRY



Goan Prawn Curry image

This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.

Provided by Anonymous

Time 55m

Yield 4

Number Of Ingredients 13

½ pound medium shrimp, or more to taste
salt to taste
¾ cup freshly grated coconut
4 small Kashmiri chile peppers, seeded and chopped
3 cloves garlic
1 tablespoon coriander seeds
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon turmeric powder
1 ½ cups water
1 cup chopped okra
3 pieces kokum (wild mangosteen)

Steps:

  • Peel, devein, and rinse prawns. Rub with a generous amount of salt.
  • Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
  • Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
  • Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
  • Turn off heat and let it stand for a few minutes until curry has thickened.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g

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