Dinner · Indian
Goan prawn curry
Tangy coconut prawn curry with tamarind and warming spices.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tsp ground turmeric
- 1 tsp paprika
- 300 ml canned coconut milk
- 1 tbsp tamarind paste
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the oil in a skillet and cook the onion until soft.
Add the garlic, turmeric and paprika, and cook for 1 minute.
Pour in the coconut milk and tamarind paste, and simmer for 5 minutes.
Add the shrimp and cook for 3 to 4 minutes, until pink.
Season with salt and scatter with cilantro.