Shrimp curry again! This time it’s Indian, from the Goan region.
This is really easy to make, and it’s quite flavorful. It does have a lot of hot pepper in it, so if you don’t like it so spicy, maybe use 1.5 or 1 pepper, instead of the three.
This goes well with either naan or basmati rice.
What you’ll need
- 3 cups sliced onion
- 2 garlic cloves, minced
- 2-inch piece of ginger, peeled and minced
- 3 hot chilis (I used serrano), seeded and chopped (wear nitrile gloves for this)
- 3T neutral oil
- 1t turmeric
- 1t ground cumin
- 1t salt
- Pinch of black pepper
- 0.5t ground cinnamon
- 0.25t ground cloves
- 14-oz can coconut milk or coconut cream
- 1.5 lbs. large prawns, shelled and deveined (the recipe accommodates only 1 pound, if you don’t want to make so much)
What to do
Heat the oil in a large cast-iron frypan or wok over medium heat before adding the onions. Cook for a few minutes until the onion softens and takes on a little color. Add the garlic, ginger, chopped chilis and all of the spices. Continue cooking and stirring over low-medium heat for about 5 minutes.
Stir in the coconut milk and bring it to a medium simmer. Add the prawns and simmer them for about 5 – 7 minutes, until thoroughly cooked.
Serve over basmati rice or with naan.
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