Description
A fragrant and creamy Goan prawn and coconut curry served with cumin-infused basmati rice. This dish combines aromatic spices, tender prawns, and fresh vegetables in a mildly spiced coconut milk base, creating a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Curry
- 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
Rice
- 1 tsp cumin seed
- 175g basmati rice
- Salt, to taste
- 400ml water
Instructions
- Prepare the base: Heat the sunflower oil in a pan over medium heat. Add the onion, freshly grated ginger, crushed garlic, and sliced red chilli. Fry for 5 minutes until the onion begins to soften and become translucent.
- Add spices and potato: Stir in the turmeric, chilli powder, ground coriander, curry leaves, and diced potato. Cook for an additional minute to release the spices’ aromas.
- Simmer the curry: Pour in the half-fat coconut milk and add the halved cherry tomatoes. Cover the pan and let it simmer gently for 10 minutes, or until the potato is tender.
- Add prawns and spinach: Add the baby spinach and raw peeled prawns to the curry. Cook for 1 minute more until the spinach wilts and the prawns turn pink and are cooked through.
- Toast cumin seeds: While the curry simmers, place the cumin seeds in a dry pan and toast over medium heat for 30 seconds until fragrant, taking care not to burn them.
- Cook the cumin rice: Add the basmati rice to the pan with the toasted cumin seeds along with 400ml water and salt to taste. Cover and cook for 8-10 minutes until the rice is tender and the water has been fully absorbed.
- Serve: Fluff the cumin rice with a fork and serve alongside the prawn and coconut curry for a delicious and balanced meal.
Notes
- Use half-fat coconut milk to keep the dish lighter without sacrificing creamy texture.
- Deseeding the red chilli reduces the curry’s heat, but you can leave seeds in for extra spice.
- Ensure prawns are fresh or properly thawed if using frozen for best flavor and texture.
- To enhance aroma, rinse basmati rice well before cooking.
- Adjust salt and spice levels according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Goan/Indian
Keywords: Goan prawn curry, coconut curry, cumin rice, seafood curry, Indian curry, easy curry recipe, healthy curry
