Curry dishes in the Philippines usually only have the barest hint of spice to give the coconut milk an extra kick. This is the farthest thing from authentic Indian curry, which uses a variety of potent spices guaranteed to get your tastebuds feeling hot and bothered in no time. Give your family a taste of authentic South Asian cuisine with this Goan prawn curry recipe from Chef Avanish Jain of The Peninsula Manila’s Spices restaurant. A fair warning before you proceed: this dish is extra hot!

800g small prawns
10g red chili powder
15g coriander seeds
5g cumin seeds
5g turmeric powder
7g whole garlic
18g ginger
100g onions, sliced
100g tomatoes, cubed
4 pieces of green chili, sliced
200ml coconut milk
50g tamarind
120ml oil
Salt to taste


1. Heat the oil and sauté the onions until translucent.
2. Mix in the coriander seeds, cumin seeds, garlic, and ginger.
3. Soak the tamarind in water and remove the seeds if there are any.
4. Heat some oil in a separate sauce pan, add the chili and turmeric powders, then add the earlier onion mixture. Cook for five minutes.
5. Add the coconut milk, salt, and the prawns. Cook for another five minutes.
6. Add the green chili, tomatoes, and tamarind pulp.
7. Adjust the seasoning and serve with rice or bread. Serves four.

(Photo courtesy of Chef Avanish Jain)

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