Prawn Curry – Goa
A delicious preparation of prawns/shrimp curry in the traditional Goan method. Very easy to make as well.
Read more about this popular seafood curry and its ingredients on the Introduction page. Check it out below.
Ingredients:
| Prawns | 350 gms | |
| Freshly pressed coconut milk ( the first extraction taken from 250 gms grated coconut) | 1 1/2 - 2 cups | |
| Shallots, sliced | 5 nos (about 4 Tbsp) | |
| Ginger, julienned | 2 tsp | |
| Small hot green chillies, slit through the middle | 3 -4 | |
| Fresh curry leaves | 2 Tbsp | |
| Turmeric powder | 1/2 tsp (divided) | |
| Tamarind solution | 2-3 Tbsp | |
| Sunflower oil | 2 Tbsp |
For the ground spice mix:
| Kashmiri dried red chillies ( the long, shrivelled up variety with a brighter red colour) | 10 | |
| Coriander seeds | 1 tsp | |
| Fenugreek seeds | 1/4 tsp | |
| Cumin seeds | 1/8 tsp | |
| Green cardamom | 1 |
Method:
- Clean, de-vein and shell the prawns, keeping the only the tail intact (optional). This is for presentation purposes.
- Marinate the prawns with 1/4 tsp of the turmeric powder and 1/2 tsp salt – briefly.
- Add the coriander seeds, fenugreek seeds, cumin seeds and green cardamom to a small pan and just heat through, while stirring. Add the dried chillies and toss to heat through. They must not change dark in colour.
- Add these dry-roasted spices to a spice mixer or small grinder – and grind to a fine powder. Set aside.
- Heat oil in the earthenware or a non-stick pot, if that’s what you have. Add the sliced shallots, green chilli, ginger juliennes and curry leaves.
- Saute till nice and fragrant and the ginger has lost its raw aroma. The shallots should have softened and changed slightly in colour but should not be brown.
- Now, add the marinated prawns and fry along with the sauteed ingredients for 1/2 – 1 minute.
- Next, add the ground spice mix and stir for 1/2 – 1 minute again. You can really smell the gorgeous, robust spice mix within a minute.
- Now add the freshly pressed coconut milk ( it should be at room temperature). Stir and bring to a simmer.
- Add the remaining 1/4 tsp turmeric powder and salt to taste. Also, add 2 Tbsp tamarind.
Simmer the curry, uncovered for 5-8 minutes till the prawns are tender. - Serve hot over plain white rice!
Prawn Curry – Goa
Notes:
- How to extract fresh coconut milk Video
- Malayalam Video for Goan Prawn Curry.
Key Ingredients: Prawns, Coconut Milk ( from grated coconut ) , Shalots, Ginger, Green chilli, Spices, Salt, Oil.
EAT AND TELL!!!
Let us know if you tried – Prawn Curry – Goa
