A freezer-meal flashback with Goan fire retro tray style. Modern masala logic. Mum's 1980s dinner just got an upgrade.
Ingredients
Serves: 4
For the curry:
- 350g Number 20 prawns (peeled, deveined - defrosted if frozen)
- 1 tbsp neutral oil (sunflower or rapeseed)
- 1 small onion, finely chopped
- Spices 1: 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, 2 green cardamom pods, 2 dried Kashmiri chillies (or 1 tsp mild chilli powder)
- 2 tbsp desiccated coconut
- Spices 2: ½ tsp turmeric, ½ tsp cinnamon, 1 tsp paprika
- 1 tbsp tomato purée
- 4 garlic cloves, grated
- 2cm piece fresh ginger, grated
- 300ml light chicken stock
- ½ tsp tamarind paste (or juice of ½ lime)
- Salt, to taste
- Fresh coriander or curry leaves, to garnish
For the steamed rice:
- 200g basmati rice
- 400ml water
- Pinch of salt
- 1 tsp ghee or butter (optional)
Method
- Toast and grind your masala. In a dry frying pan, toast the cumin, coriander, fennel seeds, peppercorns, cardamoms and Kashmiri chillies for 1 minute until fragrant. Add the desiccated coconut and toast for 30 seconds more until golden. Remove and grind to a coarse powder in a spice grinder or blender.
- Build your curry base. Heat oil in a wide sauté pan. Add the onions and cook until soft but not browned. Stir in the garlic and ginger, cooking for 30 seconds. Add the tomato purée and cook until the oil starts to separate slightly.
- Add the spices and liquid. Tip in your ground spice mix along with turmeric, cinnamon, paprika and a good pinch of salt. Stir to coat, then pour in the stock and tamarind paste. Let it simmer gently for 2–3 minutes.
- Cook the prawns. Add the prawns to the pan. Cook for 3 to 4 minutes until pink, curled, and cooked through. Taste and adjust seasoning - it should be rich, creamy, and warm with spice.
For the rice:
- Rinse the basmati until the water runs clear.
- Place in a pot with 400ml water. Bring to a boil, cover, reduce heat to low, and simmer for 10 minutes.
- Turn off the heat and let it steam for 5 more minutes with the lid on. Fluff gently. Stir in ghee for a glossy finish, if desired.
Serve with retro flair:
- Spoon the Xacuti into one side of a shallow plate - let that creamy, spiced sauce puddle generously.
- Mould the rice into a neat dome or press into a ramekin for that 'freezer meal throwback' look.
- Garnish with fresh coriander or a few crisped curry leaves.· Optional: lime wedge or a spoon of mango chutney on the side for colour and contrast.
