Goan Fish and Prawn Curry

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This is totally delicious. A simple and tasty curry from Goa as the name suggests.

INGREDIENTS:
750g firm white fish (something that will hold its shape, such as monkfish) cut into bitesize chunks
15 raw king prawns (shelled)
1 large onion sliced
1 large tomato sliced
1 tablespoon tamarind pulp
7-8 dried red chillies
2 tablespoons garlic paste
1 tablespoon ginger paste
6 tablespoons dessicated coconut (unsweetened)
2 tablespoons coriander powder
2 tablespoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
2 green chillies slit and deseeded
2 tablespoons vegetable oil
Salt & pepper
Thinly sliced spring onions and de-seeded red chillies for garnish

DIRECTIONS:
in a food processor, blend into a smooth paste the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind paste.
Heat the oil in a large pan over a medium heat and fry the green chillies and the paste for 5 minutes until aromatic. Add 2 1/2 cups of water and bring to the boil. Reduce heat and simmer for about 10-15 minutes, add more water if it becomes too gloopy. Add some salt & pepper now to taste.
Gently add the fish pieces and simmer for 5 minutes stirring very carefully to avoid breaking the fish up too much. Now add the prawns and simmer for another 5 minutes. Remove from heat.

SERVING:
Sprinkle over the spring onions and red chillies and serve with plain boiled rice and a wedge of lemon to squeeze over.

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One Response

  1. […] Indian curry to make. It’s great to have alsongside another curry, especially Lamb Madras or Goan Fish & Prawn Curry. There’s nothing to it really but it’s extremely satisfying to say the […]

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