Goan King Prawn Curry with Flatbread
Serves 4
Prep 15 minutes
Cook 40 minutes
Olive oil
4 shallots, finely chopped
2 garlic cloves, finely chopped
3cm fresh ginger, peeled and finely chopped
2 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
½ tsp chilli flakes
2 tsp turmeric
2 x 180g packs raw King Prawns (I bought mine from Sainsburys)
1 x 400ml coconut milk
1-2 fresh green chillies (depending on how hot you like it), seeds removed and finely chopped
1-2 tbsp tamarind paste
4 Mission Foods, Flatbreads of the Worlds, Indian Chapatti
Coconut or plain basmati rice, to serve
1. Heat some olive oil in a large pan over a medium heat, add the shallots, seasoning it with sea salt, and cook until soft and starting to colour. Stir in the garlic, ginger, coriander, cumin, chilli flakes and turmeric to create a spice paste and heat for a few minutes until you can begin to smell the spice aroma.
2. Add the prawns and stir, turning them until they are pink. Add the green chillies, leave for a minute before pouring in the coconut milk. Simmer very gently for 10-15 minutes, stirring now and again.
3. Add a tablespoon of the tamarind paste and taste – it should be hot and a little sour. Add another tablespoon if you think it needs it. Keep the pan heat on low whilst you warm the Mission Foods, Flatbreads of the World, Indian Chapattis and cook the rice. Serve all together in shallow bowls.