GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
GOAN PRAWN / SHRIMP CURRY
Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.
Provided by English_Rose
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix together all of the marinade ingredients to create a smooth paste.
- Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
- Cook for 5 minutes or until golden brown.
- Stir in the spice paste.
- Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
- Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
- In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
- Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
- Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
- Serve the prawn curry and rice together, with naan bread if desired.
GOAN PRAWN CURRY
This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.
Provided by Anonymous
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Peel, devein, and rinse prawns. Rub with a generous amount of salt.
- Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
- Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
- Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
- Turn off heat and let it stand for a few minutes until curry has thickened.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g
SHRIMP CURRY, GOAN STYLE
Make and share this Shrimp Curry, Goan Style recipe from Food.com.
Provided by chia2160
Categories Asian
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
- In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and sauté until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.
- Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
- Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.
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- Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.
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- In a large nonstick skillet, cook the dried chiles, coconut, coriander and cumin over moderately high heat, shaking the skillet, until the coconut starts to brown, 1 minute; transfer to a blender. Add the ginger, garlic, tamarind and 1/2 cup of water and puree.
- In the same skillet, heat the oil. Add the onion and jalapeños and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add the puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning a few times, until just white throughout, about 2 minutes. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away.
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