Goan Prawn Curry Recipe medgirl

• 500 grams raw prawns , peeled and deveined (thoroughly defrosted if using frozen)
• 4 tablespoons vegetable oil
• 2 medium onions, finely chopped or ground to a paste in food processor
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 2 dried red chillies or 1 teaspoon red chile flakes
• 2 teaspoons whole cumin
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole coriander seeds
• 10 whole peppercorns
• 1 can chopped tomatoes
• 1 can coconut milk
• Salt - to taste

1. Grind the red chillies (or flakes), cumin, coriander seeds and peppercorns to a powder.
2. I use a coffee grinder but a mortar and pestle is just as good.
3. Lightly toasting the spices on very low heat in a dry frying pan for half a minute before grinding enhances the flavour.
4. Heat the oil in a large wok.
5. When oil is hot, add onions and fry for several minutes on medium heat so they are cooked but not browned.
6. Add the garlic paste and fry for a couple of minutes, then add the ginger paste and fry for a couple of minutes.
7. Add the ground spice mix and fry for a couple of minutes, stirring well to ensure the mixture doesnt stick to the wok.
8. Add the chopped tomatoes and cook for several minutes, stirring well.
9. Add a bit of water if the mixture is becoming too dry.
10. Add the can of coconut milk and stir well and cook for a minute.
11. Add salt to taste.
12. Add the defrosted prawns and mix well into the curry.
13. Cook for 4-5 minutes on high heat so that the prawns are cooked thoroughly but take care not to overcook, or they will become tough.
14. Serve with steamed white rice.

vegetable oil, onions, garlic, ginger paste, red chillies, cumin, coriander seeds, coriander seeds, peppercorns, tomatoes, coconut milk, salt

Taken from www.chowhound.com/recipes/goan-prawn-curry-13583 (may not work)