Easy Goan Prawn Curry - The star of Prawn Curries
Easy Goan Prawn Curry which as far as I am concerned is the star of all Prawn Curries. I have tried many recipes before but this one from The Culinary Heritage Of Goa is the probably the best!
Ingredients
For the ground masala
- 8-10 dried Kashmiri Red Chillies
- 6-8 garlic cloves
- 1 tsp whole Peppercorns
- 1 tbsp whole Coriander Seeds
- 1 tsp cumin seeds
- 1 tiny knob of Tamarind
- 1/2 cup grated Coconut
For the curry
- 2 tbsp coconut oil
- 1 tbsp ginger minces
- 1/2 cup onions finely chopped
- 1/2 cup tomatoes finely chopped
- 1 sprig curry leaves
- 1 dried kokum
- 1 cup coconut milk
- Salt to taste
For marination of prawns
- 500 gm medium prawns shelled and deveined, I leave the tail on
- 1 tsp turmeric powder
- 1/2 tsp salt
Instructions
- Marinade the prawns in salt and turmeric powder while you make the curry. Don't marinate for a long time
- Grind all the ingredients for ground masala to a smooth paste using a little water if needed. Keep aside.
- In a heavy bottom pan (best to use a mud chatti if you have), heat coconut oil and sautee the onions till they turn golden brown. Add tomatoes and ginger. Cook till they are mushy and leave oil.
- Add the ground masala paste, salt, curry leaves and cook for 5-6 minutes till the raw smell is gone.
- Add around 2 cups of water, kokum and let the gravy cook for 8-10 minutes.
- Add marinated prawns, coconut milk and cook for 3-4 minutes till the prawns are just done. Don't overcook the prawns, they will continue to cook in the heat of the gravy as well.
- Serve hot with steamed rice for bliss
Tried this recipe?Let us know how it was!