Main CourseDinner

Goan Prawn Curry

Name: Goan Prawn Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: indian
Ingredients: 500 g prawn peeled and deveined; 2 cs coconut oil; 1 u onion finely chopped; 1 cs ginger grated; 2 gra garlic minced; 1 u green chili slit lengthwise; 0,5 ct turmeric powder; 1 cs coriander powder; 0,5 ct cumin powder; 1 ct red chili powder; 1 u tomato finely chopped; 400 ml coconut milk full-fat; 1 ct tamarind paste; 1 ct salt; 0,5 tassa water; 2 cs fresh coriander chopped (opcional)

Transport your taste buds to the sun-drenched coast of Goa with this vibrant prawn curry. Succulent shrimp are bathed in a rich, aromatic coconut milk sauce, brightened by tangy tamarind and a symphony of Indian spices. This dish offers a perfect balance of creamy texture and bold, complex flavors.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 455 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis i peix. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gprawn, peeled and deveined
2 cscoconut oil
1 uonion, finely chopped
1 csginger, grated
2 gragarlic, minced
1 ugreen chili, slit lengthwise
0,5 ctturmeric powder
1 cscoriander powder
0,5 ctcumin powder
1 ctred chili powder
1 utomato, finely chopped
400 mlcoconut milk, full-fat
1 cttamarind paste
1 ctsalt
0,5 tassawater

garnish

2 csfresh coriander, chopped(opcional)

Estris

Large pot or Dutch oven · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Stirring spoon

Elaboració

Pas a pas

1
Prepare the prawns by peeling and deveining them, then set aside.
Uns 5 min
Nota de cuina: To devein, make a shallow incision along the back of the prawn and remove the dark intestinal tract. This prevents a gritty texture.
2
Finely chop the onion, mince the ginger and garlic, and finely slice the green chili.
Uns 5 min
Nota de cuina: For a smoother curry, you can grate the ginger and garlic instead of mincing.
3
Heat the coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
Uns 1 min
Nota de cuina: Using coconut oil enhances the authentic Goan flavor profile of the curry.
4
Add the chopped onion to the hot oil and sauté, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes.
Uns 6 min
Nota de cuina: Properly caramelizing the onions forms the flavor base for your curry.
5
Stir in the minced ginger, minced garlic, and sliced green chili. Cook for another 2 minutes, until the aromatics are fragrant.
Uns 2 min
Nota de cuina: Be careful not to burn the garlic; it can turn bitter quickly.
6
Add the turmeric powder, coriander powder, cumin powder, and red chili powder to the pot. Sauté for 1 minute, stirring constantly to toast the spices and release their aromas.
Uns 1 min
Nota de cuina: If the spices begin to stick or burn, add a tablespoon of water or coconut milk to create a paste and prevent scorching.
7
Add the chopped tomato and cook, stirring occasionally, until it softens and breaks down into a pulpy consistency, about 3-5 minutes.
Uns 4 min
Nota de cuina: Cooking the tomato thoroughly helps to release its sweetness and acidity, balancing the spices.
8
Pour in the coconut milk and 0.5 cup of water. Stir well to combine all ingredients and bring the mixture to a gentle simmer over medium heat.
Uns 3 min
Nota de cuina: Ensure the heat is not too high to prevent the coconut milk from splitting.
9
Stir in the tamarind paste and salt. Mix thoroughly and allow the curry to simmer gently for 5-7 minutes, uncovered, to allow the flavors to meld and the sauce to thicken slightly.
Uns 6 min
Nota de cuina: Taste the sauce at this stage and adjust salt or tamarind to your preference; tamarind adds a crucial tangy note.
10
Add the peeled and deveined prawns to the simmering curry. Cook for 3-5 minutes, or until the prawns turn opaque pink and are just cooked through.
Uns 4 min
Nota de cuina: Prawns cook very quickly; overcooking will make them rubbery and tough. Remove from heat as soon as they are pink.
11
Remove the pot from the heat immediately to prevent further cooking of the prawns.
Uns 1 min
12
Garnish generously with fresh coriander leaves before serving.
Uns 1 min
Nota de cuina: Fresh coriander adds a bright, herbaceous finish that complements the rich curry.

Per ració

Nutrició

56%Puntuació

Calories: 454,6kcal
Proteïnes: 33,7g
Hidrats de carboni: 14,7g
Greixos: 35,1g
Fibra: 4,9g
Sucre: 5,6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Nota de cuina:

This Goan Prawn Curry is best served hot with fluffy basmati rice to soak up all the delicious sauce, or with warm naan bread. For a complete meal, consider pairing it with a simple cucumber raita or a fresh green salad. A crisp white wine, like a Sauvignon Blanc, would complement the flavors beautifully.

Com conservar-ho

Store leftover Goan Prawn Curry in an airtight container in the refrigerator. Ensure it cools completely before storing.

Com reescalfar-ho

Gently reheat the curry on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the prawns from becoming tough. You may add a splash of water or coconut milk if the sauce has thickened too much.