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Goan Prawn Curry

This recipe serves four

Ingredients

  • 2 tablespoons vegetable oil
  • 2 small onions, finely sliced
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 3 tablespoons chopped fresh ginger
  • 3 Oxo Indian Herbs and Spice cubes
  • 400 ml / 14 fl oz can coconut milk
  • 400 g / 14 oz peeled raw tiger prawns
  • 1 tablespoon lime juice
  • Small handful coriander leaves, chopped
  • Boiled rice to serve
  • Mint leaves to garnish

Process

  • Heat the oil in a frying pan. Add the onions and cook over a fairly high heat until golden brown, stirring all the time.
  • Stir in the garlic, chillies and ginger - cook for 2 minutes
  • Crumble in the Oxo cubes and add the coconut milk - simmer for 5 minutes until the sauce has reduced and thickened
  • Add the prawns and cook for 3 - 4 minutes until they turn pink
  • Stir in the lime juice and coriander - season if needed.

Notes

  • Buy raw prawns as they absorb the spicy flavours and are more succulent than ready-cooked prawns.
  • Do not over cook the prawns or they become chewy.

 

Published, 02 March 2003
Last updated 23 December 2006 23:00