Goan prawn curry

Name: Goan prawn curry
Cuisine: India
Ingredients: 1 large onion, finely chopped; 10 ml/2 tsp ginger purée; 60 ml/4 tbsp sunflower oil or olive oil; 60 ml/4 tbsp sunflower oil or olive oil; 2.5 ml/72 tsp salt, plus extra to taste; 30 ml/2 tbsp palm or cider vinegar; 500 g/1¼lb peeled king or tiger prawns (jumbo shrimp), deveined; 500 g/1¼lb peeled king or tiger prawns (jumbo shrimp), deveined; 500 g/1¼lb peeled king or tiger prawns (jumbo shrimp), deveined; plain (all-purpose) flour, to serve; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; 4 whole fresh green chillies; 75 g/3 oz/1 cup creamed coconut, cut into pieces, or 250ml/8fl oz/1 cup coconut cream; 2.5 ml/½ tsp ground black pepper; 2.5 ml/12 tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ground coriander; 2.5 ml/12 tsp ground cumin; 10 ml/2 tsp garlic purée

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

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/1¼lb peeled king or tiger prawns (jumbo shrimp), deveined
2.5 ml

Asia
India
Goa
Fish course
Pescatarian

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.
Add the