Goan Prawn & Aubergine Curry
Inspired by the Indian cookery lesson I did the other month through Sense Adventures, my take on the Goan prawn curry recipe I learned includes extra vegetables. Goa is on the southwest coast of India. The cuisine of the region makes good use of the abundance of seafood, tropical fruit and spices. Coconut milk and tamarind, a tropical fruit with both sweet and sour taste, similar to lime, feature heavily as well as chilli, tomatoes and rice. The extra vegetables I have chosen to add are aubergine and spinach, as I feel they compliment the dish very well. Just make sure you cook down the aubergine until soft as otherwise it will have an unpleasant spongy texture. This recipe does require you to make your own curry paste. I use the small bowl of my Vitamix blender, but if you don’t have one, you could grind them by hand using a pestle and mortar. This would take longer and require more effort. Another alternative would be to use ground spices and just grate the garlic and ginger. It might lack the fresh spicy flavour but would still work.