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