I love Goan food. Goan fish curries are just sensational. If eating in regional restaurants that specialise in Goan food I’ll always order the fish curry.

I love this recipe from Madhur Jaffrey from her ‘Curry Easy’ cookbook. The dish itself only has a few ingredients but flavour wise….wow !!! T

This dish is ideal I’ve you’ve had a busy day in work as the curry can be prepared and cooked within 15 minutes. Make sure you put your rice on as you start to dice the shallots then everything will come together at the same time.

Ingredients-

2 tbsp of rapeseed oil

2 shallots finely diced

1/4 tsp of cayenne pepper

2 tsp of paprika

1/2 tsp of ground black pepper

1/4 tsp of turmeric

400ml can of coconut milk

450g bag of raw king prawns

1/2 tsp of salt

Juice of 1/2 a lemon

Method-

Heat the rapeseed oil in a frying pan over a medium heat. When hot add your diced shallots.

Stir fry the shallots until the my brown slightly and remove from the heat.

Prepare your spices…..

Add the spice mix to the pan off the heat and stir a couple of times.

As you’ve stirred the mix add back to the heat.

Give the can of coconut milk a good shake then pour it over your shallot spice mix.

Bring to a simmer stirring as you do. Reduce the heat and cook for a couple of minutes.

Add your prawns, add the salt and lemon juice. Cook the prawns until they turn opaque.

Cooked under 15 minutes. Flavour central !!!

I served mine with basmati rice.

Simple, quick and easy.

Thank you for reading my ramblings.