Goan prawn, potato & coconut curry
This curry base also works with chunks of meaty white fish like monkfish or hake, or you can add mussels to it 5 mins before the end of cooking (just don’t freeze if it contains mussels).
SERVES 6 PREP 25 mins COOK 1 hr EASY
125g coconut oil
2 onions, chopped
5 dried red chillies (Scotch bonnet work well) thumb-sized piece ginger, grated
4 garlic cloves, grated 6 dried curry leaves
½ tsp mustard seeds 30g tomato purée
½ tsp hot chilli powder ½ tsp turmeric
2 x 400g cans coconut milk
300g cauliflower (1/2 small one), broken into small florets
1 large potato, peeled and chopped into 2cm chunks
600g raw peeled prawns To serve
1 bunch spring onions, finely chopped 1 bunch coriander, chopped
100g salted peanuts, chopped lime wedges, to serve 1 Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.
2 Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you’re ready to eat (see p84 for Tom’s freezing tips). To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.
GOOD TO KNOW vit c • 2 of 5-a-day • gluten free
PER SERVING 583 kcals • fat 44g • saturates 38g • carbs 20g • sugars 10g • fibre 4g • protein 23g • salt 0.6g