This prawn curry is typical to Goa, south India. It has a caramelised red onion, curry spice and coconut cream base with a salty-sweet depth from our incredible juicy king prawns. Enhanced with fish sauce, lifted with fresh coriander and lime, all served over buttery cinnamon rice, need we Go'an?
Prep Time
30 min
Cuisine
Indian
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171g raw peeled king prawns<span class="strong">†</span>
130g basmati rice
Typical Values
per 100g
per serving
Energy
718 kJ 172 kcal
2096 kJ 501 kcal
Fat of which saturates
6.3 g 5.6 g
18.3 g 16.3 g
Carbohydrate of which sugars
21.7 g 2 g
63.2 g 6 g
Fibre
3.2 g
9.3 g
Protein
7.2 g
21.1 g
Salt
0.7 g
2.05 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
130g basmati rice
basmati rice
Allergens
Allergens highlighted by † (fish, crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Heat a pot with a matching lid with a drizzle of vegetable oil and a large knob of butter over a medium heat
Once hot, add the groundcinnamon and basmati rice with a pinch of salt and stir for 1 min or until the rice is coated in oil and spice
2
Add 350ml [750ml] cold water to the rice and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Meanwhile, place the coconut cream sachet[s]in a mug and cover with boiled water (this softens the naturally hard cream) and set aside
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the onion with a big pinch of salt and sugar and cook for 3-5 min or until softened and glossy
Meanwhile, peel and finely chop (or grate) the garlic
4
Once softened, reduce the onion to medium-low, add the garlic and curry powder and cook for a further 5 min or until they're caramelised
Meanwhile, drain the king prawns and pat them dry with kitchen paper
Combine the softened coconut cream and 150ml [250ml]boiled water - this is your coconut stock
5
Add the king prawns to the caramelised onions, increase the heat to medium and cook for 1 min or until the prawns are pink and opaque
6
Add the coconut stock and fish sauce and cook for 3-4 min or until reduced to a curry-like consistency
Meanwhile, finely chop the coriander, including the stalks
7
Halve the lime[s]
Remove the curry from the heat and stir in the juice of half the [whole] lime and half the coriander (save the rest for garnish)
8
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