Gilbert recommends serving this Anglo-Indian style curry with an aromatic fruit and nut pilau. The addition of tomato and coconut to this recipe balances the more pungent Indian spices, and creates a deliciously smooth and surprisingly simple Goa-inspired seafood curry. To really top it off, serve with mango chutney.
- 1 tbsp ginger powder
- 4-6 garlic cloves
- 1 tbsp cumin powder
- ½ tsp chilli powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tbsp coriander powder
- 1 tsp salt
- 1 red onion
- 6 tbsp peanut oil or ghee
- 1 tsp turmeric
- 6 tomatoes, roughly chopped
- 2 bay leaves
- 400 ml coconut milk
- 1 kg cooked prawns, preferably with tails on
- 1 bunch fresh coriander, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, add the spices for the paste and combine. Add enough water to form a thick paste (roughly ⅓ cup). Add the salt and stir to dissolve. Set aside.
Chop the onion in half and roughly slice.
Over a medium flame add the ghee or oil to a pan and, when hot, add the onion. When it begins to brown, add the turmeric. Stir through and continue to fry until onion turns reddish brown. Stir occasionally to prevent sticking.
Add the paste to the pan, and cook for a few minutes, stirring. Add tomato and bay leaves. Mix to combine, continue cooking and stir occasionally to prevent sticking.
Add the coconut milk and then the prawns, to warm through. Add most of the coriander and top each serving with additional leaves.
Serve with Fruit and nut pilau.
• Quantities can be adjusted to suit personal preference.