Masala jheenga (Goan prawn curry)

  • for 4 people
  • Ready in 40 minutes
  • Easy
Go Goan with this stunning prawn curry that's a doddle to make. And it's on the table in just 40 minutes.

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4 tbsp vegetable oil
2 medium onions, sliced
2 tsp ground paprika
3 green chillies, deseeded and cut into strips
100ml coconut milk
400g large fresh prawns, peeled but with tail shells on and deveined
1 tbsp tamarind pulp (try Bart’s)

(sh)For the curry paste
100g desiccated coconut
5 whole dried red chillies
4 tsp coriander seeds
21/2 tsp cumin seeds
1/2 tsp ground turmeric
2cm piece of fresh ginger, grated
4 garlic cloves, crushed
1 tsp whole black peppercorns


1. Place all the ingredients for the curry paste into a food processor and blend well, adding enough water to make a thick paste.
2. Heat the oil in a wok or large frying pan over a medium heat and gently cook the onions until golden. Add the curry paste and paprika and cook, stirring, for 2 minutes. Stir in the green chillies and cook for 1-2 minutes. Add enough water to thin the mixture to a sauce consistency. Add the coconut milk and prawns and simmer for 5 minutes. Add the tamarind pulp, then season and cook for a further 2 minutes. Transfer to bowls and serve with steamed basmati rice and pappadums.

From November 2005

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