GOAN PRAWN, POTATO & COCONUT CURRY

Goan prawn, potato & coconut curry image

Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake

Provided by Tom Kerridge

Time 1h25m

Number Of Ingredients 18

Previous Next

Ingredients

125g coconut oil
2 onions , chopped
5 dried red chillies (Scotch bonnet work well)
thumb-sized piece ginger , grated
4 garlic cloves , grated
6 dried curry leaves
½ tsp mustard seeds
30g tomato purée
½ tsp hot chilli powder
½ tsp turmeric
2 x 400g cans coconut milk
300g cauliflower (1/2 small one), broken into small florets
1 large potato , peeled and chopped into 2cm chunks
600g raw peeled prawns
1 bunch spring onions , finely chopped
1 bunch coriander , chopped
100g salted peanuts , chopped
lime wedges, to serve

Steps:

Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.
Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you're ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

Nutrition Facts : Calories 583 calories, Fat 44 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium