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Masala jheenga (Goan prawn curry)

Name: Masala jheenga (Goan prawn curry)
Yield: Serves 4
Cuisine: Indian recipes
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

Easy
November 2005

Easy
November 2005

Test kitchen approved

Serves 4
Ready in 40 minutes

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

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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

Method

Place all the ingredients for the curry paste into a food processor and blend well, adding enough water to make a thick paste.
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.