Goan Prawn Curry (serves 4)
450g peeled, cooked or raw king prawns
1 large onion, chopped
2 cloves garlic, finely chopped
1 chunk ginger, finely chopped
1 red chilli, deseeded and roughly chopped
4 large tomatoes, finely chopped (or whizzed in a food processor)
400ml coconut milk
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
half tsp turmeric
half tsp salt
half tsp black mustard seeds
juice of half a lemon
1 tbsp olive oil/coconut oil
Heat the oil/coconut oil in a large pan and add the mustard seeds, stir continuously until you hear the mustard seeds start to pop. Add the onion, garlic, chilli and ginger and fry until soft.
Add the cumin, coriander, paprika, turmeric and salt and stir well.
Add the tomatoes, coconut milk and lemon juice and bring to the boil, simmer gently for 15 mins.
Add the prawns to heat through if cooked, or cook for a few minutes until they turn pink if using raw prawns.