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Goan prawn curry with crispy wraps

This is about as traditional as my cooking gets, I find it almost impossible to stick to recipes and constantly add things here and there. However this curry is very much true to the original, it's perfectly fragrant and slightly sour, just like a true Goan curry should be.

Simply just prawns and white onions make up the body of this curry and that is all you need.... trust me (I've been known to add peppers or aubergines and you just don't need it!).

The crispy wraps are my best friend Esme's invention! They are a solid replacement for a poppadom (because let's be honest Poppadoms are only nice from a proper Indian Curry House). They are intensely spiced and crunchy - and as they are more solid than a poppadom they are especially great for dunking and scooping!


Serves 6

Spice mix:

  • 1 tbsp coriander seeds

  • 1 tbsp cumin seeds

  • 2 tsp chilli powder or 2 chopped red chillis

  • 2 star anise (ground in a pestle & mortar)

  • 2 tbsp turmeric

  • 1 tbsp mustard seeds


  • 2 tsp tamarind paste

  • 5 garlic cloves, peeled and crushed

  • 5cm root ginger, peeled and grated

  • 2 tbsp apple cider or white wine vinegar

  • 3 tbsp coconut oil

  • 2 large white onion, finely chopped

  • 1 tin of tomatoes

  • 400ml tin of coconut milk

  • 400-500g frozen prawns

  • Salt & pepper

  • Fresh parsley to garnish

Crispy wraps:

  • 2 soft wraps cut into quarters with scissors

  • 1 tbsp fennel or cumin seeds

  • 1 tbsp turmeric

  • 1 tsp chilli flakes

  • 5 tbsp veg oil/ or olive oil




  • On a mid-heat, heat oil in a deep wok style pan with your spice mix for 1-2 minutes to cook out the spices

  • Add your onions & garlic and saute on a low-mid, add a little extra oil if needs to stop the spices from burning

  • Cook them down for a good 10-12 mins until softened

  • Add the grated ginger, and tamarind paste and mix

  • Add the tin of tomato, and the vinegar. Cook for 5 minutes

  • Add the coconut milk/coconut cream - you could even add grated fresh coconut for an extra coconutty flavour

  • Taste and adjust any seasoning as required

  • Put the lid on the pan and leave to simmer for at least 15 minutes

  • Turn the heat right down and add your frozen prawns - let them sit in the hot curry for at least 5-7 mins, then check one by cutting it in half

  • Take curry off heat, sprinkle with parsley and lots of pepper

Crispy wraps:

  • Preheat the oven to 180°C/gas mark 4/ 350°F

  • Prepare a large oven tray with some greaseproof paper

  • Mix together your spices and oil in a large shallow boil

  • Dip your quartered flatbread into the oil mix and place on tray, try to make sure both sides are covered

  • Cook in the oven for 10mins until brown and crispy!

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