
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
30 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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 ground cinnamon and basmati rice with a pinch of salt and stir for 1 min or until the rice is coated in oil and spice
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
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
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
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
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
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)
Add a knob of butter to the cooked cinnamon rice and season generously with salt and pepper
Serve the curry over the rice
Garnish with the remaining coriander and lime (cut into wedges)
Enjoy!