Goan prawn curry

This simple prawn curry from Aileen Fernandes caught Madhur Jaffreys eye because it's rich with flavour
Goan prawn curry
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tsp olive oil, or sunflower oil
  • 1 medium onion, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tsp ground cumin
  • 2 tsp chilli powder
  • 1½ tsp coriander
  • 800 ml coconut milk
  • 2 tsp tamarind concentrate
  • 3 small chicken stock cubes
  • 4 tsp caster sugar
  • 750 g raw king prawns, peeled and de-veined
  • 2 hot green chillies, sliced lengthways


1. Pour the oil into a large non-stick pan or wok about 25cm in diameter and set it over a medium heat.

2. Add the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder, coriander and half a teaspoon of salt.

3. Reduce the heat and mix well for 1 minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.

4. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve.

Rate This Recipe