The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goan Tiger Prawn Curry with Cumin Rice & Toasted Coconut Chips
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced jumbo tiger prawns in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant cumin rice, garnish with toasted coconut chips, and there you have it: dinner in 15!
High protein
1/3 daily fibre
5 plants
Speedy Sauce
Serving size
Ingredients
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 10g toasted coconut chips
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp cumin seeds
- 80g mangetout
- 15g creamed coconut
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 80g baby spinach
- 1 romano pepper
Nutritional Information
Calories: 616
Protein: 34g
Carbs: 50g
Fat: 32g
Ingredients
- 100g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 10g toasted coconut chips (use half)
- 80g mangetout (use half)
- 1 romano pepper (use half)
- 250g goan curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 1 tsp cumin seeds (use half)
- 15g creamed coconut (use half)
- 80g baby spinach (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 616
Protein: 34g
Carbs: 50g
Fat: 32g
Goan Tiger Prawn Curry with Cumin Rice & Toasted Coconut Chips
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced jumbo tiger prawns in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant cumin rice, garnish with toasted coconut chips, and there you have it: dinner in 15!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large saucepan, a medium frying pan & a sieve
Prep the veg
- Cut the pepper into bite-sized pieces. Rinse the spinach
Simmer the curry
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cook for 2 mins
- Add the Goan curry sauce to the pan, along with the creamed coconut and mangetout
- Drain the prawns and stir into the curry. Bring to the boil and simmer for 10 mins, until the prawns are cooked through
- In the final minute, add the spinach and simmer until wilted
Make the cumin rice
- When the curry has 5 mins remaining, heat the medium frying pan on medium heat. Once hot, add the cumin seeds and cook for 1 min
- Add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Taste the curry and season if needed
- Share the Goan prawn curry into bowls, with the cumin rice alongside. Garnish with the toasted coconut chips
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