Goan Prawn Curry
A Goan style prawn curry with a special blend of coastal spices along with the richness of thick coconut milk which pairs well with steamed rice.
Servings 5
Ingredients
- 500 gms prawns peeled & cleaned
- ¾ cup fresh coconut
- 1 small onion sliced for curry
- 1 small onion for masala paste
- 1 tomato chopped
- 2 small green chilies
- 10 curry leaves
- 4 cloves garlic
- 10 dry red chilies
- 1 tbsp coriander seeds
- 1 tsp whole cumin
- ½ tsp black peppercorns
- ¼ tsp fenugreek seeds
- 1 tbsp tamarind pulp 3/4 cup tamarind soaked water
- 1 cup thick extract coconut milk 1 cup warm water + 3 tbsp coconut milk powder
- 5 tbsp cooking oil
- 1 teaspoon salt
For tempering:
- 1 tsp whole cumin seeds
- 4 dry red chilies
- 5 curry leaves
- 2 tbsp cooking oil
Instructions
- Heat a pan and dry roast dry red chilies, coriander seeds, cumin seeds, black peppercorn and fenugreek seeds on very low flame.
- Grind fresh coconut into a fine paste by using some warm water. Try to grind as fine and smooth as possible.
- Now grind together coconut paste, dry roasted spices, curry leaves, small onion, garlic cloves, green chilies and tamarind pulp to a smooth paste by adding very little water.
- Keep the coconut milk ready. To prepare fresh coconut milk, grind 2 cups fresh coconut with 1 cup water. Sieve the coconut mixture through a cloth and collect the milk in a bowl.
- Heat oil in a saucepan and fry onion till soft and light golden. Then add tomato and 2 or 3 curry leaves and cook for few minutes.
- To this add the coconut and spice masala paste, salt and fry for 5 minutes on low heat.
- When the masala starts to boil, add 1 cup thick extract coconut milk and 2 cups of water. Stir well and cook for 10 minutes on low flame. The oil will be visible on the surface of the curry.
- Finally add prawns and cook for only 5 minutes and then switch off the flame. Keep the curry covered for sometime.
- Heat a small pan with 2 tbsp oil. Add whole cumin and when it starts to crackle, add dry red chilies and curry leaves. Pour this tadka over the curry and quickly cover the gravy with the lid. Let the curry remain covered for 10 to 15 minutes.
- Serve hot with steamed rice, dosa or idli.
Notes
Tip: The secret for a nice flavorful curry is, to grind the paste as smooth and fine as possible. This will take sometime and several rounds of grinding the paste in the mixer. Keep tasting and adjust the seasoning as needed. Also adjust the consistency by adding more water.