Goan Prawn Curry Linguine

Ingredients

• 200 g linguine
• 250 g large shrimp (peeled and deveined)
• 200 ml coconut milk
• 2 tablespoons tamarind paste
• 3 tablespoons goan curry paste (or homemade blend of coriander, cumin, mustard seeds, ginger, garlic, green chilies)
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons toasted coconut flakes
• 2 tablespoons vegetable oil
• to taste salt
• to taste black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the linguine and cook al dente according to package instructions (about 9‑11 minutes). Drain, reserving ½ cup of pasta water, and set aside.

2. 2

   While the pasta cooks, heat the oil in a wide skillet over medium heat. Add the goan curry paste and sauté for 1‑2 minutes until fragrant.

3. 3

   Stir in the tamarind paste, then pour in the coconut milk, mixing well. Bring the mixture to a gentle simmer and let it reduce slightly, about 5 minutes.

4. 4

   Add the shrimp to the sauce, season with salt and pepper, and cook for 3‑4 minutes until the shrimp turn pink and are just cooked through.

5. 5

   Toss the cooked linguine into the skillet with the curry sauce, adding reserved pasta water as needed to achieve a silky coating. Mix thoroughly and cook together for another 2 minutes to let flavors meld.

6. 6

   Remove from heat, garnish with chopped cilantro and toasted coconut flakes, and serve immediately.