Prawn curry Goa

Method

1. 1 Toast the grated coconut with coriander seeds and dried chili peppers in a dry pan until browned.
2. 2 Grind the roasted mixture with turmeric and a little water to make a reddish-brown sauce.
3. 3 The sauce, which contains roasted shredded coconut, is different from the Kerala version which only uses curry paste and leaves.
4. 4 Sauté the shallots in coconut oil, then add the sauce and simmer for 8 minutes until the oil rises to the surface.
5. 5 Pour in the coconut milk and soaked kokum, then simmer gently for 6 minutes.
6. 6 Add the shrimp and cook for exactly 4 minutes, then turn off the heat. Cooking the shrimp longer will make them tough.

With an appliance

• Microwave 38 min

  Replace step 6: drop the shrimp into the hot sauce, partially cover, and microwave at 500W for 2 minutes, then remove immediately; compared to cooking on the stovetop for 4 minutes, the shrimp cooks 2 minutes faster and is less tough due to the earlier heat cut-off. The roasting, grinding, and sauce preparation in steps 1–5 remain unchanged to allow the coconut oil to release its aroma.