This Goan Prawn Curry from the owner and Head Chef of Sachins makes no false claims – Bob’s curry is supremely easy to make, packed to the rafters with flavour and can be whipped up in less than 30 short minutes – it sounds pretty wow-worthy to us!

Ingredients:

Raw, peeled King Prawns

1 tbsp cooking oil of your choice

2 medium or 1 large onion, sliced

1 tin of tomatoes, plum or chopped

1 clove of garlic, finely chopped

4cm piece of ginger, peeled and grated

1 tsp cumin seeds

1 tsp turmeric

1 tsp chilli powder

1 tsp garam masala

1 tsp black mustard seeds

1 tsp fenugreek seeds

Coriander leaves and julienned ginger to garnish

Method:

1. To begin, heat 1 tbsp of oil in a pan on low-medium heat. Add your cumin seeds. Watch carefully, and when the cumin seeds begin to pop add your onion and stir continuously until golden.
2. Add your ginger and garlic, making sure to keep stirring as they’ll stick to the bottom of the pan if you don’t! Once they have cooked, add your tin of tomatoes.
3. Once the tomatoes are cooked through, it’s time to add your spices. Turmeric, chilli powder, garam masala, black mustard seeds and fenugreek seeds.
4. Stir continuously as the spices simmer gently in your masala, adding salt to taste and water if the sauce is dry. Finally, add your fish – Bob has used King Prawns but this recipe works with most fish.
5. Simmer until the King Prawns are cooked through and then serve with rice or naan and garnish with fresh ginger and coriander.

For almost 40 years, Sachins – Newcastle upon Tyne’s iconic Punjabi restaurant – has been committed to culinary excellence of the highest order. Dine at Sachins and you can expect traditional Indian recipes invigorated with a modern twist and brought to life with fresh, flavourful spices.

 Book a table at Sachins today by calling 0191 232 4660 or visit their website here: https://sachins.co.uk/.