Prawn a la goa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | ounces | Fresh peeled prawns |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cider vinegar |
| 3 | Floz cooking oil | |
| 2 | larges | Onions; finely sliced |
| 1 | tablespoon | Garlic paste |
| 2 | teaspoons | Ginger paste |
| 3 | teaspoons | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground turmeric |
| ½ | teaspoon | Chilli powder |
| ¼ | teaspoon | Ground cloves |
| ½ | teaspoon | Ground cinnamon |
| 13 | ounces | Sieved; canned tomatoes or |
| ; 10floz passata | ||
| 1½ | ounce | Creamed coconut; cut into small |
| ; pieces | ||
| 1 | ounce | Coconut milk powder |
| 8 | Floz hot water | |
| 6 | Whole fresh green chillies; up to 8 | |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Chopped fresh coriander leaves |
Directions
Put prawns in a bowl and add salt and vinegar. Mix well and set aside for 30 minutes.
Heat oil over a medium heat and fry onions until they are a light golden colour. Stir frequently, this will take 8-10 minutes.
Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin, turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when the spices will release their flavour.
Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a slow simmer and stir until coconut is dissolved.
Blend coconut milk powder with hot water and add to prawns. Cover and simmer for 5 minutes. If you are using tiger prawns allow 8-9 minutes.
Add fresh, whole chillies, salt and chopped coriander. Simmer for 2-3 minutes and remove from the heat.
Serve with plain boiled rice and batata sukkhe or broccoli upkari.
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Carlton Food Network
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