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This flavour packed prawn curry is a great example of Goan cuisine; the intense spices and powerful flavours are used in abundance on the small tropical island, and a dish is considered incomplete without fish or seafood of some description.
Food from Goa is Hindu in its roots, and very obviously steeped in a strong Indian heritage of wondrous spices and rice-based staples. However, you will also find that after 451 years of Portuguese colonialisation, a very subtle European influence. The invaders introduced potatoes and tomatoes, as well as pineapples, guavas and cashews from Brazil.
Centuries on, and Goan food is now very much a distinct and delicious national cuisine all of its own, and like so many of the Pacific islands, is super healthy and packed full of flavour.
Gill’s variation of is adapted from a recipe by Madhur Jeffrey. The sauce is quite thin which makes it all the better to enjoy with rice and nan breads.
1. In a bowl, mix together the coriander, cumin, pepper, cayenne, paprika and turmeric. Add in the ginger, garlic and approx 4 tablespoons of water to make a thick paste. Set aside.
2. Pour the oil into a large non stick pan or wok over a medium heat. Add the onion until translucent, then add in the peppers and cook for another few minutes.
3. Add in the curry paste, stir and fry for 2 minutes.
4. Add the water from one tin of coconut milk and bring to a simmer, then add the remaining thick coconut milk from the tin and add in the contents of the second tin of coconut milk.
5. At this stage add in the tamarind and a pinch of salt to taste. Mix well and bring to a simmer again.
6. Add the prawns and simmer gently and stir regularly until the prawns turn opaque and are cooked.
Like everything that tastes good, prawns have had a few health scares levelled at them over the years. Interestingly though, prawns are one of those foods that undoubtedly packed full of goodness.
So why even ask the question?
For many years it was believed that prawns high cholesterol levels were bad for our diet, and that you should limit your intake, particularly if you were at high risk of developing cholesterol-based health issues.
However – and how glad we are - a 2015 study headed by University of Surrey Professor Bruce Griffin, showed that prawn consumption had absolutely no effect on the blood cholesterol levels of the healthy males participating in the trial.
At the conclusion of the trial, professor Griffin said, “The study found that the consumption of prawns produced no significant effects on the blood cholesterol level relative to the control, or within each intervention group over time. There was also no significant effect on LDL (bad) cholesterol levels compared with the control group.”
Fill me up!
BUY PRAWNS IN PERTH
We've scoured the archives and come up with our top 5 g
May 20th Wednesday
Enjoy an Afternoon Tea during lockdown; these tasty treats a
May 19th Tuesday
This list brings together the food outlets currently open In
April 22nd Wednesday
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