Ready in under 30 minutes, serve this with steamed rice and you have a truly satisfying meal!
Goan prawn curry pictured in the wok that it was cooked in
This is exactly what a satisfying meal starts with – some Goan prawn curry made with going to comfort you and make you feel like you are home and warm and safe.
I’ve already told you how much I love all things coastal and this started with meeting my Mangalorean husband whose family makes the most delicious food. I’ll invite you guys over someday!
So when I got this recipe from a Goan friend who got it from her grandmother, I was jumping guys!
Now this Goan Prawn Curry is pretty authentic, but I have to tell you that like everything in India, every home has their own way of making things, so I’m sure if you are Goan, your grandma
Ingredients
- 1 Tbsp olive oil or any other oil of choice
- 2 Tbsp butter
- 1 onion chopped
- 1 teaspoon garlic & ginger
- 2 Tablespoons of tomato paste
- 2 Tablespoons tandoori spice
- 1 teaspoon chilli flakes optional
- a squeeze of lemon juice
- 100 ml plain yoghurt
- 100ml fresh cream
- Salt to taste
- 1kg prawns, deveined
- Fresh coriander fir garnishing optional
Method:
Heat a large pot with the oil & butter.
Add the onions and braise until golden brown.
Add tandoori spice, chilli flakes if use, as well as the ginger and garlic paste.
Cook for about 10 minutes until the onions are soft and the tandoori spice is well blended. Add tomato paste and the yoghurt.
Taste and add salt to taste
add squeeze of lemon juice
Cook until the sauce are nice and thick.
Add the fresh cream and prawns, give it a quick boil and turn the plate off.
Garnish with chopped dhanya/coriander. Serve with savoury rice or roti
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Delicious