Eat & Drink
Originally published on Tuesday, 26th January 2010
Goan Prawn Curry
Serves 4
Ingredients
500 grams of large prawns, peeled and deveined
70 grams tamarind pulp
250 mls boiling water
1 tsp cumin seeds, toasted
1 tsp coriander seeds, toasted
3 cloves of garlic, minced
a 3 inch piece of ginger root, peeled and roughly chopped
2 red chilies, seeded and minced
4 tbsp vegetable oil
2 medium onions, thinly sliced
200 mls coconut milk
sea salt
freshly ground black pepper
Instructions
Place the tamarind paste in a bowl and pour over the boiling water. Leave the tamarind to soak for 20 minutes, then strain into a bowl reserving all the liquid. Discard the tamarind fibres and seeds.
While the tamarind is soaking, make the spice paste by pounding the cumin and coriander seeds in a mortar and pestle to a fine powder. Add the garlic, ginger and chilies and continue to pound for several minutes until you have a smooth paste.
Heat the oil in a large, wide sauté pan on medium heat and add the onions. Sauté the onions for 4-5 minutes or until soft, then add the paste. Reduce the heat slightly and sauté for a further 3-4 minutes or until the paste is fragrant.
Add the tamarind soaking liquid and coconut milk and bring to a simmer. Add the prawns and simmer for 4-6minutes or until the prawns are cooked through. Season with salt and pepper to taste and serve hot.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
