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Goan prawn, potato & coconut curry

Goan prawn, potato & coconut curry served with rice on a plate

Goan prawn, potato & coconut curry

Name: Goan prawn, potato & coconut curry
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: Indian
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 (1/2 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; lime wedges, to serve

Tom Kerridge

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Serves 6

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.7 out of 5.23 ratingsRate

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Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

(1/2 small one), broken into small florets
1 large potato

peeled and chopped into 2cm chunks
600g raw peeled prawns

To serve

1 bunch spring onions

finely chopped
1 bunch coriander

chopped
100g salted peanuts

chopped
lime

wedges, to serve

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Nutrition: Per serving

kcal583
fat44g
saturates38g
carbs20g
sugars10g
fibre4g
protein23g
salt0.6g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, November 2018

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A star rating of 4.7 out of 5.23 ratings

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