Masala jheenga (Goan prawn curry)
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
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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.
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