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Saturday, December 11, 2010

Goan King Prawn Curry


Goa is a costal region in India. Their dishes are generally vegetarian and or fish based. The also use a lot of coconut unlike the rest of Indian dishes. Most of Goa's cuisine is mildly spiced as to much chilli could destroy the flavours of fish based dishes.

For years I have been getting Indian takeaway from Saagar Indian restaurant in Mullingar. They have this dish on the menu and I have always loved it. It took numerous attempts to get this dish balanced and here it is. Don't be scared when you see the long list of spices. When I look at Indian recipes I find the long list of ingredients daunting but once you try it you will never look back.

Goan King Prawn Curry

by Trevor Thornton

Serves 3-4
Difficulty Moderate – Hard

Ingredients
3 tbsp vegetable oil
1 tsp mustard seeds
1 medium onion, peeled and roughly chopped
3cm piece of cinnamon stick
15g ginger, skin removed and roughly chopped
7 large cloves of garlic, skin removed
1 large red chilli, green stalk removed
2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp garam masala
½ tsp ground chilli
½ tsp ground fenugreek
10 cherry tomatoes, green stalk removed
400ml coconut milk
20-25 king prawns, shelled and deveined
fresh coriander

Method

Place the vegetable oil into a large non stick saucepan and place over a medium heat. Add the mustard seeds and cook until they start to pop, turn down the heat and add the onions and cinnamon. Cook the onions until they start to turn golden. This should take about 6-8 minutes.

While the onions are cooking place the ginger, garlic and chilli and about 50ml of water into a food processor and blitz. Scrape down the sides once or twice and blitz again. Add the paste to the cooked onions along with all the powered spices. Cook until you see the oil release. This should take 2 minutes.

Add the tomatoes and 100ml of water into a food processor and blitz for a minute or two. Add the tomatoes to the paste and cook until the water has been reduced to nothing. Continue to cook for 4-5 minutes or until the oil comes out on top.

Add the coconut milk and enough water to loosen the mixture. Bring to a light simmer to develop the flavours and simmer very gently for 5 minutes. If you want a really smooth sauce cool the sauce and blend in a food processor.

Add the prawns and cook for 3-4 minutes depending on the size of the prawns. Do not boil the sauce as the prawns will over cook. Test the prawns by cutting one in half. If it is pink throughout it is cooked.

Serve with some finely chopped fresh coriander and some pilaf rice.

2 comments:

  1. mmmmm .. looks dlish !

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  2. Have to say Goan Prawn Curry is one of my all time favorite dishes, so tasty and full of flavor, i tried you version other day and was fantastic, great Dublin bay prawns in Fish Store on Castle St. in Mullingar, hats off Trevor.
    Any chance you might do your version of Gambes Pil Pil????
    JP

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