Goan Prawn Curry

Every State in India is unique in its cuisine. Goa is always known for its Tourism and Seafood. Rice and fish is the staple food in these parts. Kingfish is found in all eateries in abundance along with other local fish.

The aromas of the Portuguese-influenced cuisine at this popular tourist spot, have made many life-long vegetarians reconsider their dietary commitments! For the authentic Goa experience, drive along the inner roads until you find an eatery frequented by the locals.. not the ones with the signboards intended for tourists, Those are always the best for the delicious fish and rice sets (fish thalis). Be sure to go at lunchtime for the best fare.

Goan Prawn Curry

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There are a few basic ingredients used in Goan Seafood recipes, I describe them briefly here:

Fish: Any good seafood curry, is only as good as the fish or seafood used, and fresh seafood must be used at all times. Firm-fleshed fish like King fish (Seerfish), Halibut or Pomfret, make a great choice. And if you are cooking prawns, tiger prawns or pink tailed prawns are best.

The Spice blend: The robust fish and seafood preparations depend on the delicacy in the spice blend. It is sometimes required to roast the spices first. The final curry should have a spicy and tangy blend along with the creamy texture of the coconut milk. Kashmiri dried red chilli gives the curries a beautiful orange and yellow colour without making the curry too hot to handle.

Coconut: The common ingredient in all Coastal Curries in Coconut. It may be used in two forms: ‘fresh grated coconut’ and ‘coconut milk’. Coconut helps to balance out the spiciness and pungency. It also makes the curry more subtle, rich, creamy and smooth.

The souring agent: The next aspect of any delicious fish or seafood curry is sourness. Recipes may call for Tamarind, Lime, Vinegar, Kokum, Gambooge, Green Mango or lesser known souring fruits such as Bilimbi Fruit. Kokum is quite often used in Goan curries but may be hard to come across.

So here, I am sharing a simple but tasty and widely appreciated preparation of Goan Prawn Curry. You will need to extract fresh coconut milk from grated coconut. The tetra packs or can of coconut milk simply will not do justice. The grated coconut may be thawed from frozen packets, that is okay! For many curries, we grind the coconut into a super smooth paste and then this paste is diluted with water to make the curry. However, since stone- grinders or heavy duty ‘mixi-jars’ as they are known in India are not in the everyday kitchen, I am sharing the recipe which uses the freshly pressed coconut milk. ( Link to video on how to make coconut milk at the bottom of this post ). Using an earthen pot (clay pot, gives the best result in consistency and flavour, so use that if you have it).

Recipe at a glance:

• Marinate the prawns.
• Extract fresh coconut milk. (Watch Video on how to extract coconut milk from grated coconut)
• Make spice mix.
• Saute fresh ingredients, add prawns and spice mix.
• Add coconut milk and simmer, adding spice, tamarind and salt.

Key Ingredients: Prawns, Coconut Milk ( from grated coconut ) , Shalots, Ginger, Green chilli, Spices, Salt, Oil.

EAT AND TELL!!!

Let us know if you tried –  Goan Prawn Curry
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