Goan Prawn Curry

Ingredients

• 1 jar Gymkhana Goan Curry Sauce
• 200g peeled prawns
• Kashmiri chilli powder, a little (for marinating, optional)
• Turmeric, a little (for marinating, optional)
• Chilli oil, as shown (for marinating and finishing)
• Fresh coriander, chopped (stalks for simmering, leaves for finishing)
• Basmati rice, to serve

Steps

1. If time allows, marinate the prawns: coat with a little Kashmiri chilli powder, turmeric, and a drizzle of chilli oil; set aside for 10 minutes.
2. Heat a pan until hot. Arrange the prawns clockwise so you know which went in first; cook 1 minute on one side, then flip and cook 30 seconds more.
3. Pour in the Goan Curry Sauce and add the finely chopped coriander stalks; simmer over medium heat for 3-4 minutes, or until the prawns are just cooked through.
4. Finish with fresh coriander leaves and a drizzle of chilli oil; serve with fluffy basmati rice.

The reel

via @gymkhanafinefoods

Tips

• Rinse the rice until the water runs clear, then drain well.
• Rest it covered, off the heat, for five minutes before you fluff.
• If the top is still firm, add a spoon of water and cover again. Don't stir yet.

Questions