Goan prawn, potato & coconut curry
By Tom Kerridge
Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake
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Prep:25 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
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kcal 583
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fat 44g
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saturates 38g
-
carbs 20g
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sugars 10g
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fibre 4g
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protein 23g
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salt 0.6g
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(½ 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
- limewedges, to serve
Method
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.
