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.

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

• 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.