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. 









Butter Garlic Prawns


Prawns covered in a warm mustard and butter garlic sauce.


Yields: 4-5 servings, Total Time: 15-20 mins


What you need:

1lb (1/2 kg) medium sized prawn/shrimp, cleaned and deveined.

1 long Indian green chili pepper

2-3 tablespoon mustard (For best results use the Pub style/Old fashioned mustard from Stonewall Kitchen)

1 tablespoon mayonnaise

5 tablespoon salted butter

1 entire bulb of garlic, chopped

1/2 teaspoon salt

2-3 cilantro leaves (optional)

pepper (optional)


What to do:

1. Rub mustard all over the prawns. Make sure that every single one is evenly coated. Add half a teaspoon of salt, and mix well. Cover, and leave aside for 20-30 minutes.

2. Melt butter in a bowl, and add chopped garlic to it. Mix well, and set aside for about a minute or two.

3. Heat a large deep pan/wok over a medium flame. Add the butter garlic mixture, and lower the heat to a medium - low flame, cooking for about a minute, or till the garlic softens.

4. Slit the chili pepper vertically and add it in the pan. Let it cook for a minute or two.

5. Add the mustard marinated prawns. Stir well, making sure that the prawns absorb the spicy butter garlic mixture. Cover the pan, and let it cook for 10 - 15 minutes.

6. Once the prawns turn light pink in color, lower the heat, and add the mayonnaise. Mix well. Check to see if the prawns are cooked. If soft and tender, turn off the gas and cover the pan for 5mins. Lastly add salt and pepper according to taste. Garnish with cilantro.  


TIP:

A quick way to defrost prawns/shrimps is to place it directly under cold running water for a while. 10 - 15 minutes of this treatment helps defrost them quickly.