While in Goa, do as the Goans do! And that’s exactly what I did last month on my visit to Goa. Gorged on heaps of classic, authentic Goan food.
Prawn Curry with Rice is a comfort food, local culinary specialty and a must-have dish on practically every restaurant menu in Goa.
Nothing tedious, nothing fancy and on-your-shelf ingredients, this curry is incredibly easy to make.
- 2 tbsp Oil
- 250 gms Peeled Prawns
- 3 tbsp Tamarind pulp/ 1 raw mango chopped length wise into 4 pieces
- ½ Onion chopped
- 5-6 Curry leaves
- 2 Cups Coconut Milk (I use the ready tetrapack one. Its thick, creamy and saves time 🙂 )
- Coriander leaves chopped
- Salt as per taste
- ½ inch Ginger
- 4 – 5 Garlic cloves
- 2 tbsp Coriander seeds
- 7 dry Kashmiri Red Chilies (these are’t pungent. Add more if you want it spicy)
- 16 Black Peppercorns
- 1 cup Fresh Grated Coconut
- ½ Onion chopped
- 1 tsp Turmeric powder
- 1 cup Water
- Marinate the prawns with little salt and leave aside for 5 minutes.
- Blitz the Paste ingredients with a cup of water. Grind to a fine and smooth paste.
- Heat oil in a pan. Add curry leaves and stir for a bit till they release the aroma. Don’t let them burn.
- Add half chopped onion and saute until translucent.
- Add the ground paste and saute for a minute.
- Add raw mango or tamarind paste, salt, green chilies and prawns.
- Cook for 2-3 mins or until the prawns are cooked and tender.
- Now add coconut milk and simmer for 2-3 mins on low flame and switch the gas off.
- Don’t over cook else the coconut milk might curdle.
- Garnish with coriander leaves.
P.S.: Serve with steamed rice, fried fish and traditional Goan stuffed mango pickle called Miskut.
Or just dunk in any of the traditional Indian breads – Chapati or Paav.
Use Kokam as a substitute for Tamarind pulp.