Goan Prawn & Coconut Curry With Cumin Rice
A fragrant and flavorful curry that combines tender prawns and potatoes in a creamy coconut milk sauce, infused with aromatic spices and fresh vegetables. Served alongside fluffy basmati rice cooked with cumin seeds, this dish is a delightful blend of textures and tastes that will transport your taste buds to the heart of India.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 1 onion , thinly sliced
- 1 tbsp freshly grated ginger
- 2 garlic cloves , crushed
- 1 red chilli , deseeded and sliced
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp ground coriander
- 10 curry leaves
- 1 large potato , diced
- 400ml can half-fat coconut milk
- 8 cherry tomatoes , halved
- handful baby spinach
- 200g pack raw peeled prawns
- 1 tsp cumin seeds
- 175g basmati rice
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 771 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 105 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.6 milligram of sodium
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