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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Mummy’s Tawa Chicken

My mother can cook a storm when it comes to our traditional Malvani food. And for me, its imperative that I gather as many Malvani recipes from her as I can. This is one such leaf out of her book and I absolutely love cooking it.
Malvan, being a coastal town in Maharashtra, use of coconut takes centrestage in most of the recipes. This one’s an exception…
Mummy's Malvani Chicken


Cooking time:
40 minutes
Serves: 3 – 4

Ingredients:

Chicken – 400 gms
Coriander – 2 -3 twigs (I include the stalks too. They have a lot of flavour in them)
Green chillies – 1-2 (if they are those spicy ones)
Ginger – 1 tbsp chopped
Garlic – 1 tbsp chopped
Cumin – 1 tsp dry roasted
Fennel seeds – 1 tsp dry roasted
Onions – 4 medium or 3 large (you can add one more of them. The more, the merrier 🙂 )
Bay leaf – One
Green Cardamom – 4
Cloves – 3
Black pepper – 4
Cinnamon – 1 stick
Star anise – 1
Kashmiri Chilli Powder – 1 tsp
Garam Masala Powder – 3 tsps (depends on how spicy you like)
Curds – half cup beaten
Ghee – 4 tbsps
Oil – 2 tbsps for frying and 2 tbsps for marinating
Salt – As per tast

Method:

1. In a mixer, blitz coriander, green chillies, ginger, garlic, cumin, salt and fennel seeds and make a paste
2. Apply this paste to the chicken along with a drizzle of oil and leave it for marinating for 20 minutes.
3. Heat a kadhai or non-stick pan and add the ghee
4. Add oil so that the ghee doesn’t burn
5. Add the whole garam masala – bay leaf, cardamom, cloves, black pepper, cinnamon and star anise and fry on low till it gets aromatic
6. Now add the chopped onions and fry till they are almost caramalised. Should turn soft and brown but not burnt
7. Add the spice powders – red chilli powder and garam masala powder and fry for couple of minutes
8. Tumble in the marinated chicken and stir till the masala is applied thoroughly
9. Let it cook on a low flame without the lid, till the chicken is almost done
10. Lastly add the beaten curds and stir. Curds not only add to the gravy but also counter the heat of the spices
11. Now give it a taste test. Add more salt if required
12. Garnish with coriander and serve with hot chapatis or parathas, slice of lime and onion

P.S: I love it with our traditional bajra bhakris – smoking hot with a lovely drizzle of ghee. Rice bhakris are also great.
Remember not to leave the lid on in this recipe. We want a thick creamy gravy, not a watery curry.

Slow cooked and a perfect mishmash of spices, this is one noble dish you’ll definitely relish.
Thank you mummy 🙂