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Prawn Goan Curry with Peanut Kachumber Salad & Turmeric Rice
A fiery curry that pulls all the stops. You'll marinate responsibly-sourced king prawns in a fragrant blend of aromatics, then simmer in Gymkhana's legendary Goan curry sauce. Pair with golden turmeric rice and a refreshing peanut kachumber salad to complete the feast. Michelin-star flavour on the table in no time.
7 plants
Serving size
Ingredients
- 1 chilli
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 1 onion
- 1 cucumber
- 1 tsp turmeric
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 300ml Goan curry (Nuts) (coconut milk powder (26%) [coconut milk, tapioca starch, rice hull powder], water, onions, tomatoes, palm vinegar, rapeseed oil, salt, ginger, garlic, ground coriander, deggi mirch powder, coriander, kashmiri chilli powder, turmeric, cumin powder)
- 40g creamed coconut
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 unwaxed lemon
Nutritional Information
Calories: 581
Protein: 25g
Carbs: 48g
Fat: 32g
Prawn Goan Curry with Peanut Kachumber Salad & Turmeric Rice
A fiery curry that pulls all the stops. You'll marinate responsibly-sourced king prawns in a fragrant blend of aromatics, then simmer in Gymkhana's legendary Goan curry sauce. Pair with golden turmeric rice and a refreshing peanut kachumber salad to complete the feast. Michelin-star flavour on the table in no time.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out 2 large bowls, a large lidded griddle or frying pan, a medium frying pan, a lid & a measuring jug
Marinate the prawns
- In a large bowl, mix together the chilli paste (add less if you prefer less heat) and the juice from half the lemon. Add the prawns and toss to coat. Season with salt and pepper
- In the measuring jug, dissolve the creamed coconut with 150ml boiling water
Cook the prawns
- Heat the large griddle or frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 2 mins
- Add the Goan sauce and the coconut mixture. Cover with a lid and simmer for 6 mins, until the prawns are pink and cooked through. Add a splash more water if it gets too thick
Heat the rice
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and the turmeric and cook for 2-3 mins, until piping hot
Make the peanut kachumber salad
- Meanwhile, finely dice the cucumber, onion and tomatoes. Finely chop the coriander. Crush the peanuts
- Add the prepped veg to the other large bowl, along with the peanuts, coriander and the juice of the remaining lemon. Season with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn Goan curry into bowls, with the rice and kachumber salad alongside
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