Prawns Curry – Goan Style

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.

Goan Prawn Curry
Cooking Time: 20 minutes
Serves: 4

Ingredients:
For Curry:

  • 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
For paste:

  • 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

Method:

  1. Marinate the prawns with little salt and leave aside for 5 minutes.
  2. Blitz the Paste ingredients with a cup of water. Grind to a fine and smooth paste.
  3. Heat oil in a pan. Add curry leaves and stir for a bit till they release the aroma. Don’t let them burn.
  4. Add half chopped onion and saute until translucent.
  5. Add the ground paste and saute for a minute.
  6. Add raw mango or tamarind paste, salt, green chilies and prawns.
  7. Cook for 2-3 mins or until the prawns are cooked and tender.
  8. Now add coconut milk and simmer for 2-3 mins on low flame and switch the gas off.
  9. Don’t over cook else the coconut milk might curdle.
  10. 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.

 

 

 

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