Caldine Goan Prawn Curry

Charmaine Lu -
  • 400g raw shelled king prawns
  • 1 tbsp white wine vinegar
  • ½ chopped onion
  • 2 chopped tomatoes
  • 1 tbsp oil
  • 1 tsp each turmeric, cumin seeds, ground coriander
  • ½ tsp black peppercorns
  • 1 tsp each garlic and ginger paste
  • 1 chopped red chilli
  • 200g basmati rice
  • 400ml coconut milk
  • 150g green beans, chopped
  • Coriander leaves, to serve
  • Place the prawns in a bowl with a pinch of salt and the vinegar, and set aside. Place the onion and tomatoes in a food processor and whizz to a puree, then heat the oil in a frying pan and gently cook the cumin seeds, coriander, turmeric and peppercorns for 3 mins. Tip in the onion and tomato mixture, ginger and garlic paste and chilli, and cook for 10 mins.
  • Cook the rice in 400ml of water for 12 mins until cooked and tender. Tip the coconut milk into the curry mixture, bring to a simmer and add the prawns with the vinegar. Stir in the beans, simmer - covered - for 5 mins, then sprinkle with coriander and serve with the rice.
35 mins
4 serving