Goan Prawn Curry
British Champion. European Champion. World Champion. Paralympic Champion. Claire Cashmore MBE has been at the top of elite sports since making a name for herself on the International stage in Athens in 2004, at the age of 16. Claire came down to the studio to serve up one of her favourite recovery meals; Goan Prawn Curry...
"So, with this recipe, you marinade the prawns for about 15 minutes, fry off the onion & spices together, add the coconut, a few more fresh herbs & spices, and voila.
During the season, I love breakfast… it’s my favorite meal of the day, so I would actually have two breakfasts. I’d have something before I went swimming in the morning, often I would make myself muesli so I can have it as soon as I wake up in the morning. Then I’d go swimming for two hours, come back and have something like avocado on toast, with some rye bread & a bit of egg… then two hours later I’d need to eat again.
It’s important for me to snack on days I am training to keep my energy levels high; swimming burns so many calories I constantly have to eat.
Something like this is something I would have in the evenings after training; it’s not too heavy and has all the nutrients you need for an effective recovery. I also love using fresh ingredients, rather than getting something out of a tin; with a meal like this you see everything that is going into it, and it’s a really fragrant meal, so using fresh is ideal".
- 400g raw king prawns, deveined, with tails on
- ½ tsp turmeric powder
- 1 tbsp Goan vinegar or malt vinegar
- Pinch of salt
- 1 tbsp vegetable oil
- 90g onion, finely chopped
- 80g tomato, finely chopped
- 3 cloves garlic, pounded to a paste
- 2.5cm piece of fresh root ginger, pounded to a paste
- 400ml coconut milk
- 80ml water
- 1 tbsp tamarind paste
- 3 green chillies, slit lengthwise
- Pinch of sugar
- Salt to taste
- 1 tbsp chopped coriander leaves, to garnish
- De-shell the prawns & leave the tails on (tails can be removed if you prefer).
- In a small bowl, mix together the .... and cover the prawns. Leave them to marinate for 10-15 minutes.
- Slice an onion & the tomatoes, fry them off in a little coconut oil.
- Add in some chopped garlic, then grate in some ginger.
- Add in the prawns.
- Once cooked, pour of the coconut oil and bring to a simmer.
- Slice some chilli & coriander to use as a garnish.
- Pour the mixture into a bowl and serve.