Goan Prawn Curry with Brown Rice
A vibrant, spicy, and tangy coastal delight with succulent prawns.
⏱️ 50 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 40g carbs🥑 13g fat🌾 6g fibreper serving
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Ingredients
- 🦐500 g prawns, peeled and deveined
- 🧅1 onion, chopped
- 🍅2 tomatoes, chopped
- 🍚1 cup brown rice
- 🥥200 ml coconut milk
- 🧄2 tsp ginger-garlic paste
- 🧡1 tsp turmeric powder
- 🌶️2 tsp red chili powder
- 🌿1 tsp coriander powder
- 🌰½ tsp cumin powder
- 🤎1 tbsp tamarind paste
- 🥥2 tbsp coconut oil
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For an extra zing, add a squeeze of lime juice at the end.
- If you prefer a thicker curry, reduce the coconut milk slightly or add a spoonful of coconut flour.
- Adjust the red chili powder to your preferred spice level.
- Marinating the prawns for 15 minutes in a pinch of salt and turmeric can enhance their flavor.
Method
- 1Rinse the brown rice thoroughly and cook according to package instructions. Set aside.
- 2Heat coconut oil in a pan over medium heat. Sauté chopped onions until golden brown, then add ginger-garlic paste and cook for another minute.
- 3Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes soften and the oil separates from the masala, about 5-7 minutes.
- 4Stir in the coconut milk and tamarind paste. Bring to a gentle simmer and season with salt to taste.
- 5Add the peeled and deveined prawns to the simmering curry. Cook for 3-5 minutes, or until the prawns turn pink and opaque. Be careful not to overcook them.
- 6Garnish the Goan Prawn Curry with fresh chopped cilantro.
- 7Serve the hot Goan Prawn Curry with the cooked brown rice.