Goan Prawn Curry

Ingredients

• 1 1/3 lbraw prawns, peeled and deveined
• 1 2/3 cupscoconut milk
• 1onion, finely chopped
• 2tomatoes, chopped
• 4 clovegarlic, crushed
• 3/4 ozginger, finely grated
• 2 tbsptamarind paste
• 2 tspchilli powder, Kashmiri, for colour rather than heat
• 2 tspground coriander
• 1 tspground turmeric
• 1 tspmustard seeds
• 15curry leaves
• 2green chillies, slit
• 3 tbspvegetable oil
• 1 1/2 tspsea salt
• 1/2 ozfresh coriander, chopped

Method

1. 1

   Heat the oil, add the mustard seeds and wait for the crackle, then the curry leaves, slit chillies and onion. Cook the onion until soft and pale gold.

2. 2

   Add the garlic and ginger for a minute, then the chilli powder, ground coriander and turmeric. Stir for thirty seconds, then add the tomatoes and salt and cook until they break down.

3. 3

   Pour in the coconut milk and stir in the tamarind paste. Bring it to a bare simmer and cook gently until the gravy has thickened slightly and turned a deep orange.

4. 4

   Slide the prawns in, stir once, and cook only until they have turned pink and curled.

5. 5

   Take the pan off the heat, scatter over the coriander, and taste — it should be noticeably sour. Add more tamarind if it is not.