Spicy Prawn Caldine
This recipe is especially good for all seafood lovers who seek a spicy combination of prawns and coconut milk. Wonderful with naan bread or freshly cooked basmati rice.
For those of you who wish to know more about this recipe and its origins the name Caldine comes from Goa, a colourful state in western India with a coastline stretching along the Arabian Sea. Goa has a long history as a Portuguese colony prior to 1961, which is evident by its surplus of preserved 17th-century churches and tropical spice plantations. Goa is also known for its beautiful beaches and of course its delicious, yellow seafood curries made with a few select spices, coconut milk and prawns, lobster or fish.
Ingredients
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550g large raw prawns- frozen or fresh
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2 tbsp cider vinegar
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Spice
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1 tsp turmeric powder
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1 tsp black peppercorns
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1 tbsp coriander seeds
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1 tbsp cumin seeds
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Paste
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2 tbsp flaked almonds
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4 tbsp peanut oil- or coconut oil
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1 large red onion- skin removed
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3 cloves of garlic- skin removed
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Large piece of fresh root ginger- peeled
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400ml coconut milk
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4 tbsp Tamarind water
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Sea salt
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Garnish
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5 mild green chillies- halved, de-seeded and cut into thin strips
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2 tbsp fresh coriander leaves- roughly chopped
Instructions
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Prepare prawns:
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01 Defrost if frozen. Wash and remove black thread. Place in a bowl with cider vinegar and leave to sit for 5 minutes or so.
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Spice:
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02 In a spice blender add turmeric, peppercorns, coriander seeds, cumin seeds and grind to a fine powder.
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Paste:
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03 In a food processor add onion, garlic, fresh ginger and flaked almonds. Pulse to a coarse puree.
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Cook:
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04 Heat oil in a pan. Add onion mixture and fry 5 minutes. Add spices, cook for a further 2 minutes. Add coconut milk, tamarind water and ¾ of the sliced chillies. Simmer for 5 minutes or so, finally adding the prawn/vinegar mixture and cook gently for a further 3-4 minutes.
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Garnish:
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05 Prior to serving decorate the top with the remaining chillies and chopped coriander. Enjoy with freshly baked Naan bread.
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Serve:
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06 Take immediately to the table and enjoy.
Notes
If the sauce does become a little too thick during cooking add extra water or coconut milk, and if you are unable to purchase ‘Tamarind water’, I suggest you make a liquid using Tamarind paste thinned with a small amount of cold water.
