Goan prawn curry Recipe
1 teaspoon cayenne pepper
1 tablespoon bright-red paprika
¼ teaspoon ground turmeric
2 tablespoons ground coriander
1 teaspoon ground cumin
1 tablespoon lemon juice
¾ teaspoon salt, or to taste
100 ml (3 ½ fl oz) water
3tablespoons olive or groundnut oil
½ teaspoon brown mustard seeds
1 large shallot, cut into fine slivers
3 garlic cloves, cut into fine slivers
400ml (14fl oz) can of coconut milk, well stirred
450g (1lb) medium-sized raw prawns, peeled, de-veined then rinsed and patted dry.
Put the cayenne, paprika, turmeric, coriander, cumin, lemon juice, salt and water in a bowl. Mix well to forma smooth paste and set aside. You can prepare this paste in advance of cooking the curry.
Put the oil into a large, deep frying pan and set it over a medium-high heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop- a matter of seconds – add the shallot and garlic. Cook, stirring, until they are golden brown. Stir in the spice paste and bring to a simmer. Turn the heat to medium-low, then cover and simmer gently for 10 minutes.
Add the coconut milk and prawns and bring to a simmer over a medium-high heat. Once the sauce is bubbling, turn the heat low and simmer, uncovered, until the prawns have just turned opaque. Serve immediately.