I thought long and hard about what my first recipe on my blog should be…

• My signature mini Kunafes 
• 100% rye flour bread which even my kids enjoyed
• My simple salad
• My favourite food – baked salmon with broad bean and dill rice
• Extremely more’ish date stuffed cookies, and so on …….

Being the the perfectionist that I am, I want to write the perfect words, have the perfect pictures and be sat with the perfect earl grey green tea at my desk. (Yeah, the definition of ‘perfection’ is extremely relative.)

Well, recently any of the above have been non-existent due to roller-coaster rides I have had in my life. However, I am determined that these factors should not hinder my efforts in writing about what I’m passionate about.

So here it goes, no exciting pictures to start with, our dinner today – Goan Prawn Curry! I must tell you, don’t let the simple pictures turn you away. This dish was so good that I had to do those “close your eyes” moment; while eating something so delicious you just want to imitate the models devouring chocolates in adverts.  If you asked whether I wanted the chocolate or the prawn, I’d definitely choose the prawn!

The recipe is inspired from Madhur Jaffrey – which I found in a free magazine distributed in our area in Doncaster, UK. As I made this dish for the whole family I substituted most of the chilli powder required with paprika to reduce the heat.

Goan Prawn Curry – Serves 6-8

Ingredients:

• 2 tablespoons coconut oil (or any other oil of your choice)
• 1 medium onion, finely chopped
• 2 cloves of garlic, crushed
• 1-2 green chillies, pierced (to reduce heat)
• 1 teaspoon ground cumin
• 1.5 teaspoons ground corriander
• 1.5 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1 vegetable stock cube (I use Kallo)
• 400ml can coconut milk (regular or light)
• 400ml can choopped tomatoes
• 2 teaspoons tamarind paste
• 840g large raw prawns (I used two frozen bags, defrosted thoroughly)
• 1/4 teaspoon garam masala
• small bunch of fresh chopped coriander to garnish (optional)

Heat the oil on medium heat then add chopped onion. Gently fry for about 5-7 minutes until onions are slightly browned and translucent. Add garlic and chilli(s) and cook for about a minute or two.

Add stock cube and ground spices and stir for a minute until aromatic. If you feel the mixture is too dry and starting to burn add a couple of splashes of coconut milk. Keep stirring for a further minute and add coconut milk and chopped tomatoes. Once the mixture is mixed add the Tamarind paste. Bring to boil, reduce the heat and let it simmer for 10 minutes until the sauce looks slightly thicker.

Add the prawns and garam masala and cook for about 5-10 minutes. The prawns will change colour as soon as they hit the hot sauce, however, you need to cook it further so they absorb the lovely juicy flavours. Taste one prawn after 5 minutes, if you feel it’s done, then remove it from the heat. It is crucial that you don’t over-cook the prawns as you will end up having a tasty chewy rubber instead!

Garnish with chopped coriander  if using, serve with carbohydrate* of your choice, and a simple crisp salad.

* carbohydrate choices: basmati rice, wholemeal basmati rice, chapati, naan bread, french bread, couscous, burghul, potato mash, or even quinoa if you are really into this sort of thing.

Enjoy!

Zayneb

An empty plate is a sign of a good appetite.