Goan Prawn Caldinho

Ingredients

• 400gms raw king prawns deveined with tails on
• 1 tsp turmeric powder
• 1 tbsp Goan vinegar or white wine vinegar
• Pinch of salt
• 1 tbsp vegetable oil
• 1 medium onion finely chopped
• 1 medium tomato finely chopped
• 3 cloves garlic pounded to a paste
• 1” piece of ginger pounded to a paste
• 400mls coconut milk
• 80mls water
• 1 tbsp tamarind paste
• 2 slit green chillies (deseeded if you prefer it mild)
• Pinch of sugar
• 1 tbsp chopped coriander leaves for garnish
• 1 tsp cumin seeds
• 10 peppercorns
• 1 tbsp coriander seeds

Steps

1. In a bowl add the prawns and sprinkle over turmeric powder, vinegar and salt. Mix and set aside for 15-20 mins while you get the curry ready. In a coffee grinder tip in the cumin seeds, peppercorns and coriander seeds. Blitz to a fine powder and set aside.
2. Heat the oil in a heavy based sauce pan and add the onions and fry for 5-7 mins on a medium until they start to change colour to a light brown. Add the chopped tomato and fry for 3-4 mins. As they begin to soften add the garlic and ginger paste and fry for a further minute.
3. Now add the powdered spices and mix it all together. Fry for 2 minutes and add the marinated prawns. Stir coating them in the spiced sauce for a few seconds now add the coconut milk, water and tamarind paste.
4. Bring to a simmer cooking the prawns until they turn pink for no more than 3-4 minutes. Add the green chillies and sugar. Garnish with coriander leaves and check seasoning. Serve with steamed basmati rice or some pav bread and a fresh zingy salad.