Goan Prawn Curry

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

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  1. Place the prawns in a bowl. Add the lemon juice, half a tablespoon of tumeric and salt, mix well, then set aside to marinate.
  1. In a food processor add dried red chilies, garlic, coconut, coriander seeds, remaining turmeric, cumin seeds and ginger. Pour in about a tablespoon of hot water and process the entire mixture to a smooth paste.
  1. Heat the vegetable oil in a large, heavy-based frying pan. Add the onion slices and stir-fry until light brown. This should take around 5 minutes.
  1. Add the green chilies and coconut-spiced paste, mixing well. Cook over a low heat, stirring often, for approx. 20 minutes making sure the mixture does not start to burn.
  1. Add the tomato and coconut milk and simmer for about another 10 minutes, stirring occasionally.
  1. Add the marinated prawns and simmer until prawns have cooked through.
  1. Adjust the seasoning if necessary and serve with steamed rice.
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