This is Chef Rick Stein's recipe for the traditional Goan dish of mild yellow curry cooked with fresh prawns.
Peel the prawns, leaving the last tail segment in place. Mix the prawns with the vinegar and ½ tsp of salt and leave for 5 minutes or so. This enhances the flavour.
Meanwhile, put the turmeric powder, peppercorns, coriander seeds, cumin seeds and white poppy seeds (if using ground almonds, add these at stage 4) to a spice grinder and grind to a fine powder.
Heat the oil in a medium-sized pan. Add the onion, garlic and ginger and fry gently for 5 minutes.
Stir in the ground spices and fry for 2 minutes. Add the ground almonds if you are not using poppy seeds, plus the coconut milk, tamarind water, water, three-quarters of the sliced chillies and ½ tsp of salt.
Bring to a simmer for only 3-4 minutes so they do not overcook. Stir in the rest of the sliced chillies and the coriander and serve with some steamed basmati rice.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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