Goan prawn curry
Hirwa kolambi kalwan is a vibrant green coconut prawn curry with chilli, coriander and curry leaves. We've used shell-on prawns as they add so much flavour, although you could make this with shelled prawns as well
Prawn karahi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp gheeor 1 tbsp unsalted butter with 1 tbsp sunflower oil
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- ½ tsp ajwain seeds(optional)
- 1cm piece of gingerpeeled and finely grated
- 4 large ripe tomatoesskins discarded, coarsely grated
- 2 tbsp concentrated tomato purée
- ¼ tsp ground turmeric
- ½ tsp kashmiri chilli powderor other chilli powder or paprika
- 450g shelled, deveined, fresh raw prawns
GARNISH
- ½ lemon
- 2½cm piece of gingerpeeled and cut into fine strips
- 2 tbsp chopped coriander leaves
- 1 green chillideseeded and finely chopped
Nutrition: per serving
- kcal157
- fat8.6g
- saturates4.6g
- carbs5.5g
- sugars5.5g
- fibre2.5g
- protein13.1g
- salt1.2g
Method
step 1
Heat the ghee in a wok or frying pan over a medium-high heat and, once hot, fry the cumin, nigella and ajwain seeds (if using) for 1 min until fragrant.
step 2
Add the ginger and fry for 10-15 seconds or until fragrant, then stir in the tomatoes. Reduce the heat slightly, add a splash of water and stir until it starts to simmer. Add the tomato purée, turmeric, chilli powder and salt to taste.
step 3
Keep cooking for 7-9 mins, or until the sauce thickens and the oil begins to rise to the surface. Add the prawns and cook, stirring, for 3-4 mins more, or until they turn pink – be careful not to overcook the prawns or they will go rubbery.
step 4
Turn off the heat, add the garnishes and cover, leaving to infuse for a minute or so before serving.
