Goan prawn, potato & coconut curry
Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake
Chip shop curry sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
- 50g butter
- 2 large onionssliced
- 4 garlic clovessliced
- thumb-sized piece gingerpeeled and sliced
- 3 tbsp mild curry powder
- 1 tsp turmeric
- 50g raisins
- 3 tbsp malt vinegar
- 1 star anise
- 500ml chicken stockor vegetable stock for vegetarians
- 2 tbsp cornflour
- lemon juiceto taste
Nutrition: Per serving (8)
- kcal124
- fat6g
- saturates3g
- carbs13g
- sugars8g
- fibre3g
- protein3g
- salt0.3g
Method
step 1
Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.
step 2
Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.
