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.