Goan Prawn Curry Dippy Burgers

Prawn Burgers

1. 1

   Sauté the onion, green chilies and curry leaves in oil until aromatic, then let cool.

2. 2

   Mix the cooled aromatics with the minced prawns, turmeric, ground cinnamon, Kashmiri red chili powder, egg, cornstarch and salt; refrigerate for 30 minutes.

3. 3

   With lightly oiled hands, shape the mixture into thick patties and lightly coat each patty in flour.

4. 4

   Pan‑fry the patties until golden, flip, add the sliced smoked cheese and cook until the cheese melts and the patty is cooked through.

5. 5

   Toast the brioche buns, place a cooked patty on each bun bottom, then top with the bun lid and cut the burger in half.

6. 6

   Goan Prawn Curry Sauce: Sauté a medium onion and green chilies (to taste) in a little oil until aromatic.

7. 7

   Goan Prawn Curry Sauce: Add the jar of Goan curry sauce and stir.

8. 8

   Goan Prawn Curry Sauce: Add the prawn stock, stir, then pour in the coconut cream and the remaining sprig of curry leaves.

9. 9

   Goan Prawn Curry Sauce: Simmer gently until the sauce reaches the desired consistency, then strain for a smooth, silky finish.

Assembly

10. 10

    Serve each prawn burger half with a generous amount of the Goan prawn curry dipping sauce, drizzle Kashmiri red chili oil, and garnish with crispy shallots.