Goan Prawn Curry

Serves: 4-5 (use 2 packs each of spice mix 1 and 2)

2-3 (use 1 pack each of spice mix 1 and 2)

Preparation time - 10mins

Cooking time - 10mins

Goan prawn or fish curry is a tropical west coastal dish from India and is part of the daily staple food in this region. Our version of the Goan prawn/fish curry is a well balanced mildly spiced, sweet and tangy curry with flavours of coconut, tropical spices and freshness of herbs.

This is a medium spiced dish that goes well with Anchan's butter rice or any white rice.

Alchohol Pairing – Light and aromatic white wine or Riesling

Allergens in Spice Mix – Mustard Seeds

Nutritional Value

Amount per serving

Calories 357

Total Fat 26.4g 34%

Saturated Fat 18g 90%

Cholesterol 168mg 56%

Sodium 909mg 40%

Total Carbohydrate 10.5g 4%

Dietary Fiber 2.9g 10%

Total Sugars 5g

Protein 20.9g

Vitamin D 0mcg 0%

Calcium 101mg 8%

Iron 2mg 10%

Potassium 511mg 11%

GOAN PRAWN CURRY

Ingredients (for 2-3 servings use half the quantities mentioned below)

400 grams raw prawns, peeled cleaned and deveined or 500 grams of white fish or salmon cut into 5-6cm chunks

2 tbsp coconut oil or any flavourless oil

1 onion medium size finely chopped

2 fresh tomatoes medium size finely chopped

4 large garlic cloves finely grated (15 grams)

2 tbsp fresh coriander leaves finely chopped (optional)

40 grams coconut milk powder (coconut extract 75% or more)

1 tbsp lemon juice or half tsp concentrated tamarind paste

3/4 tsp salt or salt to taste

Cooking steps (for 2-3 servings use half the quantities mentioned below)

Coconut milk: To a bowl, add 40 g of coconut milk powder and 75 ml of warm water, mix well until dissolved and set aside.

In a deep bottom pan heat oil, add curry leaves from 2 packs of Anchan's spice mix 1 and cook for 10 seconds.
Add finely chopped onion, half a tsp salt and cook stirring regularly until onions are light golden.
Add finely grated garlic, cook for a minute.
Add finely chopped tomatoes, 2 packs of Anchan's spice pack 2 and 50 ml of water, cook for 2-3 minutes stirring regularly.
Add coconut milk, bring it to a simmer.
Add prawns or fish, quarter tsp salt or salt to taste and 1 tbsp lemon juice, mix well. Cover and cook for 2-3 minutes.

Add coriander leaves (optional) give a quick stir and turn off the heat.

Tips:

For finer details of cooking refer to our recipe card which comes along with our spice mix.