Goan Prawn and Potato Curry
Goan Prawn and Potato Curry



  • 120g coconut oil
  • 2 chopped onions
  • 5 dried chillies
  • Thumb-sized piece of ginger, grated
  • 4 grated garlic cloves
  • 6 curry leaves
  • ½ tsp mustard seeds
  • 30g tomato puree
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 2 x 400g tins of coconut milk
  • 300g cauliflower, broken into florets
  • 1 potato, cut into 2cm chunks
  • 600g raw peeled prawns
  • Cook the onions, chillies, curry leaves, ginger, garlic and mustard seeds for 12 mins in a wok with the oil, then stir in the tomato puree, chilli powder and turmeric, and cook for 2 mins more. Pour in 200ml water the coconut milk, simmer for 20 mins, then blitz in a food processor.
  • Pour the sauce back into the wok and simmer for 2 mins, then stir in the potato and cauliflower and cook for 15 mins until tender. Add the prawns and poach for 2-3 mins, then serve with rice, lime wedges and a scattering of coriander.
1 hr
6 serving

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