Goan Prawn Curry Recipe

Goan prawn curry

Name: Goan prawn curry
Total time: 35 min
Yield: Serves 4
Ingredients: 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

Maunika Gowardhan

Published: September 6, 2019 at 4:02 PM

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Serves 4

Easy

Total time: 35 mins

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Hirwa kolambi kalwan is a vibrant green coconut prawn curry with chilli, coriander and curry leaves. We've used shell-on prawns as they add so much flavour, although you could make this with shelled prawns as well

Low calorie

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Ingredients

Nutrition

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

PASTE

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

Nutrition: per serving

kcal262

low
fat22.8g
saturates15.1g
carbs6g
sugars3.4g
fibre1.7g
protein7.2g
salt0.2g

Method

step 1

Put the prawns, turmeric and a pinch of salt into a bowl and toss well.
step 2

Put the paste ingredients and 70ml of water into a blender or food processor and whizz to a smooth paste.
step 3

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.

*This recipe is gluten-free according to industry standards

Kashmiri chillies and chilli powder are a vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.

Authors

Maunika Gowardhan

Maunika GowardhanColumnist

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