Name: Goan prawn curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 onion, finely chopped; 1 tablespoon sugar; 2 teaspoon cumin seeds; 1 teaspoon chilli flakes; 1 teaspoon ground turmeric; 1 teaspoon ground coriander seeds; 270 millilitre coconut cream; 1 cup chicken stock; 500 gram peeled green prawns, deveined; 250 gram punnet cherry tomatoes, halved; 150 gram trimmed sugar snap peas; coriander leaves, sliced cucumber, lime wedges, cooked rice, to serve

Goan prawn curry

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

2 tablespoon vegetable oil

1 onion, finely chopped

1 tablespoon sugar

2 teaspoon cumin seeds

1 teaspoon chilli flakes

1 teaspoon ground turmeric

1 teaspoon ground coriander seeds

270 millilitre coconut cream

1 cup chicken stock

500 gram peeled green prawns, deveined

250 gram punnet cherry tomatoes, halved

150 gram trimmed sugar snap peas

coriander leaves, sliced cucumber, lime wedges, cooked rice, to serve

Method

1.Heat oil in a large, heavy-based saucepan over high heat. Sauté onion, 4-5 minutes, until golden. Add sugar and spices. Cook, 1 minute, until fragrant.

2.Gradually stir in coconut cream and stock. Simmer, 4-5 minutes.

3.Add prawns, tomatoes and sugar snap peas. Simmer, 2-3 minutes, until prawns change colour and are cooked through. Season.

4.Serve curry topped with coriander and accompanied with cucumber, lime and rice, if you like.

If you prefer to buy prawns with shells, increase the amount by about 250g to achieve 500g prawn meat.
Note

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Ingredients

Method

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