Goan Prawn Curry With Hard-boiled Eggs
Ingredients:
4 tbsp sunflower or olive oil
1 large onion, finely chopped
2 tsp ginger purée
2 tsp garlic purée
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground turmeric
1/2-1 tsp chilli powder
1/2 tsp pepper
2-3 tbsp water
125 g/41/2 oz canned chopped tomatoes
200 ml/7 fl oz coconut milk
1 tsp salt, or to taste
4 hard-boiled eggs
700 g/1 lb 9 oz cooked peeled tiger prawns
juice of 1 lime
2-3 tbsp chopped fresh coriander leaves
cooked basmati rice, to serve
Method:
1. Heat the oil in a medium saucepan over a medium-high heat and add the onion. Cook until the onion is soft but not brown. Add the ginger and garlic puree and cook for 2-3 minutes.
2. In a small bowl, mix the ground coriander, ground fennel, turmeric, chili powder and pepper. Add the water and make a paste. Reduce the heat to medium, add this paste to the onion mixture and cook for 1-2 minute. Reduce the heat to low and continue to cook for 3-4 minutes.
3. Add half the tomatoes and cook for 2-3 minute. Add the remaining tomatoes and cook for a further 2-3 minutes.
4. Add the coconut milk and salt, bring to a slow simmer and cook, uncovered, for 6-8 minutes, stirring regularly.
5. Meanwhile, shell the eggs and, using a sharp knife, make 4 slits length ways on each egg without cutting them through. Add the eggs to the pan along with the prawns. Increase the heat slightly and cook for 6-8 minutes.
6. Stir in the lime juice and half the coriander. Remove from the heat and transfer the curry to a serving dish. Garnish with the remaining coriander and serve with cooked basmati rice.