Goan Prawn, Potato & Coconut Curry

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

Also try our other recipes Seafood Fra Diavolo

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

To serve

• 1 bunch spring onions, finely chopped
• 1 bunch coriander, chopped
• 100g salted peanuts, chopped
• lime
•  wedges, to serve

METHOD

1. warmth 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 minutes till the onion is soft, then stir within the tomato purée, chilli and turmeric and retain to prepare dinner for 1-2 minutes more. Pour inside the coconut milk and 200ml water, simmer the sauce for 20 minutes, then blitz in a blender or with a hand blender until smooth.
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 minutes, or until they flip red. If freezing, cool and freeze, then defrost and reheat when you’re geared up to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a touch lime juice.