Goan Prawn Curry

재료

Oil, for frying

Garlic cloves - 4 pieces

Cumin seeds, whole - 1 tsp

Nigella seeds - 1 tsp

Green chilli, deseeded - 2 pieces

Curry leaves - 2 sprigs

Water - 500g

Coconut milk - 250g

Tamarind concentrate - 30g

Cherry tomatoes, cut in half lengthways - 500g

Prawns, shelled and de-veined, heads kept for cooking - 1000g

Salt, to taste

Coriander sprigs, for garnish

Masala:

Oil, for frying

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Onion, finely sliced using mandolin - 600g ~4 pieces

Ginger, finely minced - 4 tsp

Garlic, finely minced - 4 tsp

Tomato, medium chopped - 4 pieces

Salt - 0.5 tsp

Desiccated coconut - 1 cup

Turmeric - 0.5 tsp

Kashmiri red chilli powder - 2 tsp

Coriander, ground - 4 tsp

Garam masala - 3 tsp

Black pepper - 1 tsp

방향

**Directions: **

1 Heat oil in a pan on medium heat, and when pan is hot, add the garlic, cumin seeds, nigella seeds and fry until the garlic starts to brown.

2 Add the curry leaves and continue frying until the leaves start to turn crispy, then remove and set aside.

3 In the same pan, heat oil until hot and fry the onions until just starting to brown, about 5 minutes.

4 Add the ginger and garlic and fry for 1 minute.

5 Add the chopped tomatoes and salt and cook on medium-high until they break down completely, about 5 minutes.

6 Add the turmeric, garam masala, coriander powder, Kashmiri red chilli powder, desiccated coconut and black pepper.

7 Continue cooking until the mixture browns, about 5 minutes, do not allow to burn.

8 Add the water, coconut milk and curry leaf and spice mix.

9 Add half the tamarind and taste, if not too strong or too sour, add the rest of the tamarind.

10 Add the reserved prawn heads, which will add add a significant amount of flavour to the curry, and mix through the sauce.

11 Bring to the boil the cook the sauce until it starts to thicken and traces of oil are seen on the curry, about 10-15 minutes.

12 Remove the prawn heads from the sauce ensuring no bits are left behind then' add the cherry tomatoes and reduce heat to a simmer and cook for a further 10 minutes.

13 Sprinkle the shelled prawns with a light sprinkle of salt for 5-10 minutes. You can do this while the cherry tomatoes are cooking.

14 After the cherry tomatoes simmer for 10 mins, reduce the heat completely and add the shelled prawns and simmer in the curry for 2-3 minutes. The prawns should quickly curve into a "C" shape when fully cooked. Do not over cook.

15 Taste the sauce and add more salt and mix it through if required.

16 Serve garnished with sprigs of coriander.