Masala jheenga (Goan prawn curry)

Masala jheenga (Goan prawn curry)

Go Goan with this masala jheenga recipe, or prawn curry, it is tasty and quite straightforward to make.

Masala jheenga (Goan prawn curry)

  • Serves icon Serves 4
  • Time icon Ready in 40 minutes

Go Goan with this masala jheenga recipe, or prawn curry, it is tasty and quite straightforward to make.

Ingredients

  • 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)

For the curry paste

  • 100g desiccated coconut
  • 5 whole dried red chillies
  • 4 tsp coriander seeds
  • 2½ tsp cumin seeds
  • ½ tsp ground turmeric
  • 2cm piece of fresh ginger, grated
  • 4 garlic cloves, crushed
  • 1 tsp whole black peppercorns
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Method

  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.

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