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.
Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.
Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂
I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.
Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.
After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!
Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…
I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at firstname.lastname@example.org.