Goan Prawn or Pork Curry

Published on 5 April 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-6
    • Difficulty Level

This is a great recipe for a quick and easy curry.  You can use either prawns or pork.  If using pork, see my Curry-Meat Technique by clicking here.

If your meat is prepped this will take you no more than 20 minutes.

I like a good prawn curry every now and then.  Make sure you get a good quality prawn.  I like to go for “queen” prawns.  They are a bit smaller and more finicky to clean, but they have much better flavour than larger prawns.

If using pork, see my Curry-Meat Technique by clicking here. You will NOT use this technique if you are making the recipe with prawns.

Ingredients

  • 1/2 tsp Mustard Seed
  • 1 tsp Cayenne Pepper
  • 1 Tbsp paprika (not smoked)
  • 1/2 tsp Turmeric powder
  • 2 Tbsp Coriander Seed, ground
  • 1 tsp Cumin, ground
  • 1 Tbsp fresh Lemon juice
  • 100ml cold Water
  • 3 Tbsp Rice oil
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, crushed
  • 1 tsp very finely grated fresh Ginger
  • 410ml tin Coconut Milk
  • 500g prawns (raw) peeled and deveined
  • or if using pork: 1kg Pork prepared as per my Curry-Meat Technique - click here for technique.
  • 1/2 tsp Mustard Seed
  • 1 tsp Cayenne Pepper
  • 1 Tbsp paprika (not smoked)
  • 1/2 tsp Turmeric powder
  • 2 Tbsp Coriander Seed, ground
  • 1 tsp Cumin, ground
  • 1 Tbsp fresh Lemon juice
  • 100ml cold Water
  • 3 Tbsp Rice oil
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, crushed
  • 1 tsp very finely grated fresh Ginger
  • 410ml tin Coconut Milk
  • 500g prawns (raw) peeled and deveined
  • or if using pork: 1kg Pork prepared as per my Curry-Meat Technique - click here for technique.
  • 1/2 tsp Mustard Seed
  • 1 tsp Cayenne Pepper
  • 1 Tbsp paprika (not smoked)
  • 1/2 tsp Turmeric powder
  • 2 Tbsp Coriander Seed, ground
  • 1 tsp Cumin, ground
  • 1 Tbsp fresh Lemon juice
  • 100ml cold Water
  • 3 Tbsp Rice oil
  • 1 medium Onion, finely chopped
  • 3 cloves Garlic, crushed
  • 1 tsp very finely grated fresh Ginger
  • 410ml tin Coconut Milk
  • 500g prawns (raw) peeled and deveined
  • or if using pork: 1kg Pork prepared as per my Curry-Meat Technique - click here for technique.

Instructions

  1. If you are making pork - Prepare the meat using my Curry-Meat technique - click here for technique.
  2. Mix the cayenne pepper, paprika, coriander, cumin, lemon juice and water in a mixing bowl until it forms a paste.
  3. Put the oil into a deep frying pan or pot large enough to comfortably hold all the ingredients and set over a medium heat on the stove-top. When the pot is hot add the mustard seeds and cook, stirring, until they start to pop (should be about 30 seconds). Be careful not to overcook the seeds or else they will make the dish bitter.
  4. Add the onion and stir quickly to ensure the mustard seeds don't burn. Cook onions until they are translucent. Stir in the garlic and ginger, and cook for 20 seconds.
  5. Stir in the spice paste and bring to a gentle simmer, stirring continuously so that it does not stick to the pot.
  6. Add the coconut milk and prawns and cook until prawns are ready (about 5-8 minutes), stirring continuously. Once done serve with basmati rice and your favourite condiments.
  7. If you are making it with the pork, instead of adding the prawns to the pot, add the pork (that has been prepped as in step 1 above) and let it cook (uncovered) so that the liquid evaporate until a thick sauce clings to the meat - about 20 minutes. Once done serve with basmati rice and your favourite condiments.
  8. If you are making pork - Prepare the meat using my Curry-Meat technique - click here for technique.
  9. Mix the cayenne pepper, paprika, coriander, cumin, lemon juice and water in a mixing bowl until it forms a paste.
  10. Put the oil into a deep frying pan or pot large enough to comfortably hold all the ingredients and set over a medium heat on the stove-top. When the pot is hot add the mustard seeds and cook, stirring, until they start to pop (should be about 30 seconds). Be careful not to overcook the seeds or else they will make the dish bitter.
  11. Add the onion and stir quickly to ensure the mustard seeds don't burn. Cook onions until they are translucent. Stir in the garlic and ginger, and cook for 20 seconds.
  12. Stir in the spice paste and bring to a gentle simmer, stirring continuously so that it does not stick to the pot.
  13. Add the coconut milk and prawns and cook until prawns are ready (about 5-8 minutes), stirring continuously. Once done serve with basmati rice and your favourite condiments.
  14. If you are making it with the pork, instead of adding the prawns to the pot, add the pork (that has been prepped as in step 1 above) and let it cook (uncovered) so that the liquid evaporate until a thick sauce clings to the meat - about 20 minutes. Once done serve with basmati rice and your favourite condiments.
  15. If you are making pork - Prepare the meat using my Curry-Meat technique - click here for technique.
  16. Mix the cayenne pepper, paprika, coriander, cumin, lemon juice and water in a mixing bowl until it forms a paste.
  17. Put the oil into a deep frying pan or pot large enough to comfortably hold all the ingredients and set over a medium heat on the stove-top. When the pot is hot add the mustard seeds and cook, stirring, until they start to pop (should be about 30 seconds). Be careful not to overcook the seeds or else they will make the dish bitter.
  18. Add the onion and stir quickly to ensure the mustard seeds don't burn. Cook onions until they are translucent. Stir in the garlic and ginger, and cook for 20 seconds.
  19. Stir in the spice paste and bring to a gentle simmer, stirring continuously so that it does not stick to the pot.
  20. Add the coconut milk and prawns and cook until prawns are ready (about 5-8 minutes), stirring continuously. Once done serve with basmati rice and your favourite condiments.
  21. If you are making it with the pork, instead of adding the prawns to the pot, add the pork (that has been prepped as in step 1 above) and let it cook (uncovered) so that the liquid evaporate until a thick sauce clings to the meat - about 20 minutes. Once done serve with basmati rice and your favourite condiments.