Goan prawn and okra curry

An aromatic Goan curry using authentic spices and rich creamy coconut milk served with Goan red rice for a delightful dinner for two.

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the curry paste

½ tsp fenugreek seeds
1 tsp coriander seeds
½ tsp cumin seeds
6 dried Kashmiri red chillies
2 tbsp vegetable oil
8 large prawns, shells removed and reserved, head still on
1 onion, diced
8 garlic cloves, sliced
400ml/14fl oz coconut milk
1 chicken stock cube
100g/3½oz desiccated coconut
1 tsp turmeric
2–3 tbsp tamarind paste
salt and freshly ground black pepper

For the curry

2 tbsp vegetable oil
1 onion, peeled and sliced
3 garlic cloves, sliced
1 large beef tomato, diced
2 green chillies, split
10 okra, sliced
1 beef tomato, sliced

Method

To make the curry paste, place a frying pan over a medium-low heat, then add the spices and toast until fragrant. Transfer to a spice blender or food processor and blend to a powder.
Heat the oil in a saucepan then fry the onion, prawn shells (minus the heads) and garlic over a medium heat until soft. Add the coconut milk and stock cube, then stir in the desiccated coconut, turmeric and tamarind. Simmer gently for 15 minutes. Taste and season with salt and freshly ground black pepper. Pass through a fine sieve and set aside.
To make the curry, heat the oil in a separate pan then add the onion and garlic and fry for 10 minutes until soft. Add the chopped tomatoes along with the split green chillis and sauté for a few minutes, before adding the strained spiced coconut milk mix.
Bring to a simmer, then add the okra and simmer for 10 minutes before adding the prawns and the sliced tomatoes. Cook for a further 5 minutes or until the prawns are cooked through.