Rick Stein's Goan Prawn Curry: A Spicy Delight – Seaco Online
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Rick Stein's Goan Prawn Curry: A Spicy Delight

If you're looking for a delicious and authentic Indian dish, look no further than Rick Stein's Goan prawn curry. This dish is a perfect blend of spices and flavours that will tantalize your taste buds and leave you feeling satisfied.

To prepare this dish, you will need a few key ingredients such as prawns, coconut milk, and a variety of spices.

Rick Stein's recipe and preparation instructions are easy to follow, even for novice cooks.

Once you've prepared the dish, you can serve it with rice or naan bread to complete the meal.

If you're wondering what to pair with this dish, consider serving it with a light and refreshing salad or some roasted vegetables.

You can also pair it with a chilled glass of white wine or a cold beer to balance out the spices.

Key Takeaways

  • Rick Stein's Goan prawn curry is a delicious and authentic Indian dish that is easy to prepare.
  • This dish can be paired with rice or naan bread, as well as a variety of side dishes and beverages.
  • By following Rick Stein's recipe, you can experience the flavours of India in your own home.

Recipe and Preparation

A bubbling pot of Goan prawn curry simmers on a stove, surrounded by vibrant spices and fresh ingredients. A wooden spoon stirs the fragrant mixture, filling the kitchen with the aroma of coconut and spices

Ingredients Breakdown

To make Rick Stein's Goan Prawn Curry, you will need the following ingredients:

  • 500g of large prawns, peeled and deveined
  • 2 tablespoons of sunflower oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 10-12 curry leaves
  • 2 green chillies, chopped
  • 1 teaspoon of turmeric
  • 1 teaspoon of coriander seeds
  • 4 garlic cloves, chopped
  • 1 teaspoon of tamarind paste
  • 1-inch piece of ginger, chopped
  • 400ml of coconut milk

Step-by-Step Cooking Guide

  1. In a blender or mini food processor, blend the coriander seeds, garlic, turmeric, tamarind paste, and ginger into a smooth paste.
  2. Heat the oil in a large frying pan or wok over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop.
  3. Add the curry leaves and green chillies and cook for a further minute.
  4. Add the spice paste and cook for 2-3 minutes, stirring constantly.
  5. Add the prawns and cook for 2 minutes, until they start to turn pink.
  6. Pour in the coconut milk and bring to a simmer.
  7. Cook for 5-7 minutes, until the prawns are cooked through and the sauce has thickened.
  8. Serve with rice.

That's it! This recipe is easy to follow and can be made in under 30 minutes. The combination of spices, coconut milk, and prawns create a delicious and aromatic curry that will leave you wanting more.

Serving and Pairing Suggestions

A table set with a steaming bowl of Goan prawn curry, accompanied by a side of fragrant basmati rice and a selection of fresh herbs and spices

Accompaniments

To fully enjoy the rich and flavourful Goan Prawn Curry, it is best served with a side of steamed Basmati rice. The rice's mild flavour complements the curry's spiciness, creating a perfect balance of flavour.

You can also opt to have naan bread or roti on the side for a heartier meal.

Wine and Beverage Pairings

To complement the curry's rich and spicy flavour, you can pair it with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir.

If you prefer non-alcoholic beverages, you can pair the curry with a refreshing glass of mango lassi or coconut water to balance the heat.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the fridge for up to three days.

Reheat the curry in a saucepan over low heat, stirring occasionally until heated through.

Leftover curry can also be frozen for up to three months, but it's best to store the rice separately to prevent it from becoming mushy.

To enhance the flavour of leftover curry, you can add a splash of coconut milk or a drizzle of olive oil when reheating. This will help to bring back the curry's creaminess and flavour.

If you have any leftover fish fillets or king prawns, you can add them to the curry for an extra protein boost.

Frequently Asked Questions

A steaming pot of Goan prawn curry with aromatic spices and coconut milk, surrounded by bowls of rice and fresh herbs

How do you make a prawn curry with coconut milk?

To make a prawn curry with coconut milk, start by heating oil in a pan and frying onions until they are soft and golden brown.

Then add ginger, garlic, and spices like cumin, coriander, turmeric, and chilli powder. Cook for a minute before adding chopped tomatoes.

Once the tomatoes have broken down, add coconut milk and bring the mixture to a simmer. Then add the prawns and cook until they are pink and cooked through.

Serve with rice and garnish with fresh coriander.

What are the key spices for a Keralan curry?

The key spices for a Keralan curry include coriander, cumin, turmeric, mustard seeds, fennel seeds, and black pepper.

These spices are often used in combination with coconut milk, curry leaves, and tamarind to create a tangy and aromatic flavour.

Can you substitute fish for prawns in a Goan curry?

Yes, you can substitute fish for prawns in a Goan curry. Some popular fish used in Goan curries include kingfish, mackerel, and pomfret.

Adjust the cooking time depending on the thickness of the fish.

What's a good side dish to serve with a prawn curry?

A good side dish to serve with a prawn curry is steamed rice or naan bread. You can also serve it with a fresh salad or raita to balance out the heat of the curry.

How can you adapt Rick Stein's chicken curry recipe to use prawns?

To adapt Rick Stein's chicken curry recipe to use prawns, simply substitute the chicken with prawns.

You may need to adjust the cooking time as prawns cook faster than chicken. Also, consider adding some extra coconut milk or stock to the recipe to ensure there is enough liquid to cook the prawns.

What's the secret to getting authentic Indian flavours in homemade curry?

The secret to getting authentic Indian flavours in homemade curry is to use fresh and high-quality ingredients, including spices, herbs, and vegetables.

Toasting the spices before adding them to the curry can also help to bring out their flavour. Additionally, cooking the curry slowly and allowing the flavours to develop over time can help to create a rich and complex taste.