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Goan prawn curry
- Serves
4
- Difficulty
Medium
Published 2017
Perhaps it is no surprise that an exquisite seafood cuisine has developed in Goa - an area of India resplendent with flourishing rice fields, coconut palms, cashew trees, and a vast coastline that yields a steady harvest of top-quality fish and shellfish. Goan dishes such as this, Camrao De Caldeen, use generous amounts of chilli.
Ingredients
500 g 1¼ lb 2.5 ml
Method
Put the prawns in a non-metallic bowl and add the salt and palm or cider vinegar. Mix together well, cover with clear film (plastic wrap) and set aside for about 10–15 minutes.
Heat the sunflower or olive oil in a medium pan and add the onion. Fry over a medium heat for about 5 minutes, until the onion is soft and translucent.
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