Keeping the shells on your prawns, especially the heads, gives maximum flavour to any curry. This authentic Goan recipe is by Maunika Gowardhan and I loved making it – easy, mouthwateringly good to look at and, most of all, utterly delicious.
Shell on prawn curryCuisine: GoanDifficulty: Easy
Sainsbury sell fabulously large, sweet and meaty shell on prawns (£8.50 in the freezer cabinet). I used some in this vibrant green coconut prawn curry with chilli, coriander and curry leaves. 262 calories per person (without rice or other accompaniments).
12 large whole shell-on raw prawns
½ tsp ground turmeric
2 tbsp vegetable oil
1 green bird’s-eye chilli, slit lengthwise
10-12 curry leaves, (see notes below)
400ml coconut milk
a pinch caster sugar
3 tbsp tamarind paste
chopped to make 1 tbsp coriander leaves
½ onion, roughly chopped
a large bunch coriander, leaves and stems chopped
5 cloves garlic, roughly chopped
a thumb-sized piece ginger, roughly chopped
1 green bird’s-eye chilli
- Put the prawns, turmeric and a pinch of salt into a bowl and toss well.
- Put the paste ingredients and 70ml of water into a blender or food processor and whizz to a smooth paste.
- Heat the oil in a large, lidded, heavy-bottomed pan over a low heat. Add the green chilli and curry leaves, and, as they begin to sizzle, add the paste and fry for 3 minutes. Add the prawns, stir well and fry for 1 minute. Add 100ml of water, season and cook with a lid on for 2 minutes. Add the coconut milk, sugar and tamarind paste. Stir well and simmer for 4-5 minutes or until the curry has thickened slightly and the prawns are cooked through. Scatter over the coriander and serve with rice, if you like.
- I cheated and used a jar of ready made curry paste. It still tasted fantastic! Grace
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