Recipe adapted from At Home With Madhur Jaffrey
Goan Prawn Curry
1 lb Large Prawns, peeled and deveined
2 Tbsp Canola Oil
2 Medium Shallots, peeled and finely chopped
½ to 1 tsp Ground Cayenne Pepper
2 tsp Ground Paprika
½ tsp Freshly Ground Black Pepper
¼ tsp Ground Turmeric
1 Can (400 ml) Coconut Milk
½ tsp Sea Salt, or to taste
2 tsp Freshly Squeezed Lemon Juice, or to taste
Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the cayenne pepper, paprika, black pepper, and turmeric. Cook briefly until they are fragrant.
Add the coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then. Then, add the prawns, sea salt, and lemon juice. Stir and cook on low heat until the prawns just turn opaque. Season the curry with sea salt and lemon juice, if necessary. Serve the curry warm with steamed Basmati rice.