Goan prawn, potato & coconut curry

Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake.

Ingredients

Instructions

1. Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for
   12-15 mins until the onion is soft, then stir in the tomato puree, chilli and turmeric and continue to cook for
   1-2 mins more. Pour in the coconut milk and 200 ml water, simmer the sauce for
   20 mins, then blitz in a blender or with a hand blender until smooth.
2. Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for
   15 mins. Add the prawns and poach for
   2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you're ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

Nutrition