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Goan spiced red prawn curry

Goan spiced red prawn curry
The wonderful Simon Gale of Heart Kitchen shared this recipe with us. As a Nourish Champion, cancer survivor and food lover, he’s keen to spread the word about how eating delicious, tempting dishes can help to support us through illness. We think this tart, sweet, fiery curry, with cancer-fighting turmeric, hits the spot.

Serves 4 (generously
Preparation Time: 15 minutes
Cooking Time: 40 minutes


  • 300g red or tiger prawns, uncooked and deveined
  • 2 teaspoons ground turmeric
  • 1 large butternut squash, peeled, seeds removed and cubed
  • 2 large mangoes, peeled, stoned and cubed
  • 3 shallots, peeled and sliced
  • 4 cloves of garlic, peeled and smashed
  • 1 hunk of ginger, peeled and finely grated
  • 2 tablespoons coconut oil
  • freshly ground black pepper
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon coriander seeds, slightly crushed
  • 1 teaspoon ground cumin
  • 4 teaspoons tamarind paste
  • 400ml coconut milk
  • fresh coriander, to serve
  • fresh coconut flesh, grated, to serve (optional)
  • steamed rice, to serve


Preheat the oven to 200°C/Gas Mark 6.

Wash the prawns, dry slightly then sprinkle with the turmeric. Toss to give each prawn a beautiful golden coating.

Put the squash, mango, shallots, garlic and ginger into a baking tray with 1 tablespoon coconut oil, season with black pepper and roast for around 30 minutes, until tender.

Fry the turmeric-coated prawns in the remaining coconut oil, along with the remaining spices (not the tamarind paste), until the prawns are just cooked. Set aside.

Place the roasted vegetables in a frying pan, add the tamarind paste, cooked prawns and their juices, and the coconut milk. Stir and heat gently.

Scatter with ripped coriander leaves and, for a delicious crunch, freshly grated coconut flesh. Serve with steamed rice.

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