GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
GOAN PRAWN CURRY
This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.
Provided by Anonymous
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Peel, devein, and rinse prawns. Rub with a generous amount of salt.
- Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
- Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
- Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
- Turn off heat and let it stand for a few minutes until curry has thickened.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g
PRAWN & COCONUT CURRY
Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish
Time 32m
Number Of Ingredients 14
Steps:
- Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
- Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
- Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium
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- Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
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