Goan Prawn Curry

Ingredients

• 2 tablespoons vegetable oil
• 2 small onions, finely sliced
• 2 cloves garlic, crushed
• 1-2 green chillies, deseeded and finely chopped
• 3 tablespoons chopped fresh ginger
• 3 Oxo Indian Herbs and Spice cubes
• 400 ml / 14 fl oz can coconut milk
• 400 g / 14 oz peeled raw tiger prawns
• 1 tablespoon lime juice
• Small handful coriander leaves, chopped
• Boiled rice to serve
• Mint leaves to garnish

Process

• Heat the oil in a frying pan. Add the onions and cook over a fairly high heat until golden brown, stirring all the time.
• Stir in the garlic, chillies and ginger - cook for 2 minutes
• Crumble in the Oxo cubes and add the coconut milk - simmer for 5 minutes until the sauce has reduced and thickened
• Add the prawns and cook for 3 - 4 minutes until they turn pink
• Stir in the lime juice and coriander - season if needed.

Notes

• Buy raw prawns as they absorb the spicy flavours and are more succulent than ready-cooked prawns.
• Do not over cook the prawns or they become chewy.