Goan Prawn Curry with Coconut, also known as Ambot Tik, is a traditional dish from the coastal region of Goa in India. This dish beautifully marries the local flavors of fresh seafood with the richness of coconut and the tang of tamarind. “Ambot” means sour, and “Tik” means spicy in Konkani, the local language, perfectly describing the primary flavors of this dish.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total Time: 30-35 minutes
Ingredients:
1 tbsp sunflower oil
1 onion, thinly sliced
1 tbsp freshly grated ginger
2 garlic cloves, crushed
1 red chilli, deseeded and sliced
½ tsp turmeric
½ tsp chilli powder
1 tsp ground coriander
10 curry leaves
1 large potato, diced
400ml can half-fat coconut milk
8 cherry tomatoes, halved
handful baby spinach
200g pack raw peeled prawn
For the cumin rice
1 tsp cumin seed
175g basmati rice (or steamed rice)
Instructions:
STEP 1
Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
STEP 2
Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
STEP 3
Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Goan Prawn Curry with Coconut is best enjoyed with steamed rice, which helps balance the rich and spicy flavors of the curry. You can also serve it with traditional Goan bread called Poi, or even with plain naan or roti.
