Goan Prawn Curry

How to make a Goan Prawn Curry.

Ingredients: Serves 2

  • Prawns – 12 medium-sized, de-veined
  • Coconut – 1 cup, chopped
  • Turmeric – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Coriander powder – 3/4 tsp
  • Ginger – 1/2 inch, roughly chopped
  • Garlic cloves – 3, roughly chopped
  • Green chilli – 2, small, de-seeded
  • Onion – 1/2 cup, chopped
  • Tomato – 1/4 cup, chopped
  • Tamarind pulp – 1/4 cup
  • Coconut oil – 1 tbsp
  • Salt – to taste

Method:

  1. Add the chopped coconut, 1 green chilli, turmeric, cumin seeds and coriander powder, ginger, and garlic in a blender.
  2. Add 1 cup of water and pulse.
  3. Strain through a fine sieve.
  4. Use a spatula to squeeze out the maximum from the coconut spice mix.
  5. This is the first, thick coconut milk.
  6. Add 1-1/4 cup of water this time and pulse again for 2-3 minutes.
  7. Sieve this mixture again using a spatula to really press out the milk making sure you leave nothing behind.
  8. This becomes your thin, second milk.
  9. Discard the coconut and spice remains.
  10. Heat coconut oil in a pan, add onions and saute till transparent.
  11. Add the tomatoes and the remaining green chilli to the pan and cook on medium-low heat for 3-4 minutes until the tomatoes become soft.
  12. Add the prawns and cook on each side for not more than 20 seconds on low heat.
  13. Pour the second milk to the pan and tamarind pulp, season with salt, and bring to a boil.
  14. Cook on medium heat for about 5 minutes.
  15. Turn off the heat and add the first milk.
  16. Cover and let it stand for 5 minutes before serving.
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