Goan Prawn Curry with Coconut Milk by Jonathanzaragoza

Ingredients

• 500g (1.1 lb) prawns, peeled and deveined
• 1 piece (approx. 1 inch) fresh ginger, roughly chopped
• 4 dried red chilies
• 6 garlic cloves
• 1 medium onion, finely chopped
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1/2 stick (approx. 2 inches) cinnamon stick
• 1 tsp turmeric powder
• 5-6 curry leaves
• 3 medium tomatoes, blended into a puree
• 1 tin (approx. 400ml/13.5 oz) full-fat coconut milk (80% coconut extract recommended)
• 1 tsp tamarind paste
• 2 tbsp cooking oil (like vegetable or coconut oil)
• 1/2 tsp salt (or to taste)
• 1/4 cup fresh coriander, chopped (for garnish)
• As needed cooked rice, for serving

Instructions

1. Make the chili-ginger-garlic paste: Blend the roughly chopped ginger, 4 dried red chilies, and 6 garlic cloves with a splash of water (about 1-2 tbsp) until a smooth paste forms.
2. Toast the whole spices: In a dry pan over medium heat, toast the coriander seeds, cumin seeds, mustard seeds, black peppercorns, and cinnamon stick for 2-3 minutes until fragrant and the mustard seeds begin to pop. Let cool slightly, then grind into a powder using a mortar and pestle or spice grinder.
3. Cook the rice: Wash the rice under cold running water until it runs clear (at least three times). Cook the rice with salted water according to package directions.
4. Sauté aromatics: Heat 2 tbsp of cooking oil in a pot or deep skillet over medium-high heat. Add the curry leaves, 2 dried red chilies (optional, for extra heat), and the finely chopped onion. Sauté for about 5-7 minutes, stirring occasionally, until the onions are softened and starting to brown.
5. Cook the paste: Add the prepared chili-ginger-garlic paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
6. Add ground spices: Stir in the ground toasted spices and turmeric powder. Cook for another minute, stirring to prevent burning.
7. Add tomatoes: Pour in the blended tomato puree. Cook for 5-7 minutes, stirring occasionally, allowing the mixture to reduce and the oil to start separating from the sides.
8. Add coconut milk and tamarind: Stir in the full-fat coconut milk and the tamarind paste. Bring the curry to a gentle simmer.
9. Simmer the sauce: Add a pinch of salt. Let the curry simmer gently for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10. Cook the prawns: Reduce the heat to low. Add the peeled and deveined prawns to the curry. Cook for 3-4 minutes, or until the prawns are pink and just cooked through. Be careful not to overcook them.
11. Serve: Stir in most of the fresh chopped coriander. Serve the Goan Prawn Curry hot over cooked rice, garnished with the remaining fresh coriander.