Main CourseDinner

Goan Prawn Curry

Name: Goan Prawn Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4人分
Cuisine: indian
Ingredients: 500 g prawn peeled and deveined; 2 大さじ coconut oil; 1 個 onion finely chopped; 1 大さじ ginger grated; 2 片 garlic minced; 1 個 green chili slit lengthwise; 0.5 小さじ turmeric powder; 1 大さじ coriander powder; 0.5 小さじ cumin powder; 1 小さじ red chili powder; 1 個 tomato finely chopped; 400 ml coconut milk full-fat; 1 小さじ tamarind paste; 1 小さじ salt; 0.5 カップ water; 2 大さじ fresh coriander chopped (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通
1人分: 455 kcal

グルテンフリー

アレルゲン情報： 甲殻類、魚を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gprawn, peeled and deveined
2 大さじcoconut oil
1 個onion, finely chopped
1 大さじginger, grated
2 片garlic, minced
1 個green chili, slit lengthwise
0.5 小さじturmeric powder
1 大さじcoriander powder
0.5 小さじcumin powder
1 小さじred chili powder
1 個tomato, finely chopped
400 mlcoconut milk, full-fat
1 小さじtamarind paste
1 小さじsalt
0.5 カップwater

garnish

2 大さじfresh coriander, chopped(お好みで)

調理器具

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

作り方

手順

1
Prepare the prawns by peeling and deveining them, then set aside.
約5 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約6 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約4 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約6 分
調理のヒント： 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.
約4 分
調理のヒント： 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.
約1 分
12
Garnish generously with fresh coriander leaves before serving.
約1 分
調理のヒント： Fresh coriander adds a bright, herbaceous finish that complements the rich curry.

1人分

栄養情報

56%スコア

カロリー: 454.6kcal
たんぱく質: 33.7g
炭水化物: 14.7g
脂質: 35.1g
食物繊維: 4.9g
糖類: 5.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

調理のヒント：

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.

保存方法

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

温め直し

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.