Goan Prawn Curry


Prawns cooked in a goan styled spicy and succulent coconut curry


Yields: 6 servings, Prep Time: 20 mins, Cooking Time: 15-20 mins


WHAT YOU NEED: 

1 lb/0.5 kg medium sized shrimps/prawns, cleaned and deveined

1 medium red onion, chopped

1 small tomato, chopped

1 1/2 cup coconut milk

A small ball of tamarind (about the size of your palm)

7 kashmiri chillies (dry red chillies)

2 green chillies (optional)

5 garlic flakes, roughly chopped

2 tbsp grated coconut

1 tsp turmeric powder

1 tsp cumin seeds

2 tsp coriander seeds

1 1/2 tbsp salt

Vegetable oil

Water


WHAT YOU HAVE TO DO:

1. Sprinkle 1 teaspoon salt over prawns, mix well, and set aside for about 15 minutes. 

2. Grind red chillies, garlic, turmeric, grated coconut, cumin and coriander seeds. Add about 1/4 cup water in intervals while it's grinding. Add more water if required so as to get a fine paste.

3. Soak the tamarind ball in some warm water and set it aside.

4. In a wok, add 4 tablespoons of vegetable oil and heat onions over medium heat. When the onions begin to turn translucent, add tomatoes and let it cook for a few minutes or till the mixture softens.

5. Add the masala paste and mix well. Bring down the heat to a medium low flame, and let it cook for about 5 minutes 

6. Squeeze tamarind to get extract. Add tamarind extract in wok and mix well. 

7. Pour coconut milk and mix well. Add about half cup water if the curry is too thick for your liking. Let it simmer for another 5 minutes. You can slit green chillies and add it in at this point if you want the curry to be slightly spicier. 

8. Finally add the prawns and 1 tablespoon of salt, mix well and let it simmer for 4-5 minutes or till the prawns turn pink. 

9. Serve hot with steamed basmati rice.


TIPS:

  • Use freshly squeezed coconut milk for best results.

  • If you have time, soak red chillies in warm water for 15 minutes or so prior to grinding.

  • It is imperative to get a fine paste of the masala or else you'll end up biting into the whole spices in the curry. To get a finer paste, you can use cumin and coriander powder instead of the seeds. Adding more water and grinding the ingredients in batches works too. 

  • You can replace tamarind extract with vinegar too.

  • Prawns/shrimps cook very quickly. Add prawns in the curry only at the end and make sure you don't cook it longer than 5 minutes.