Thursday, April 23, 2020

Goa Prawn and Vegetable curry

We are going back to Indian food again. This is a curry from Goa, they use more coconut milk. You can replace the prawns with paneer or chicken.

Goa Prawn and Vegetable curry

1 tablespoon of gee
3 garlic cloves chopped
1 piece of ginger (2 cm) chopped
1/2 onion chopped
2 tomatoes, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder Kashmir
1 teaspoon of ground cumin
1 teaspoon ground coriander
1 teaspoon of black mustard seeds
200 g coconut milk
½ teaspoon of salt
200 grams assorted vegetables
3 raw prawns, peeled per person
fresh coriander leaves, for garnish
lemons, cut into wedges, to serve

Heat the gee. Add the mustard seeds, once they are popping, add the onion, garlic, and ginger. Let it cook for 5 minutes. Add the tomato, 1 cup of water, 200 ml of coconut water, and all the spices. Taste it for spiciness and salt. Add  the defrost vegetables, and cook it for 7 minutes. Add the prawns, and cook it for 5 minutes. Serve it with basmati rice.

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