On my last trip to Goa, the one thing I discovered was the Goan Prawn/Fish curry. It was yum. That is the dish I had throughout my stay there.
The curry is made with grated coconut. I couldn't find it so I replaced it with coconut milk. Here's my take on this delicious dish.
For the marinade
- 5ml lime juice
- 1 tsp ginger -garlic paste
- 1/4 tsp turmeric powder
For the curry
- 250gm medium sized, peeled prawns
- 2 cups coconut milk
- 6 Red chilies
- 2 tsp coriander powder/seeds
- 1/2 tsp cumin seeds
- 1 thumb sized tamarind paste
- 1/4-1/2 tsp turmeric powder
- 2 cloves of garlic
- 1 large onion diced
- 2 green chilies
- 1/2 tsp mustard seeds
- 1 sprig of curry leaves
- 1/2 tsp of fish sauce (optional)
- 3 tbsp of oil
- salt to taste
- Marinate the prawns with all the ingredients mentioned under marinate and keep it aside for at least half an hour
- Grind the red chilies, cumin seeds, coriander, tamarind, turmeric & garlic. Slowly add about 1/2 a cup of coconut milk while grinding till you get a thick consistency.
- Heat oil in a pan and lightly sear the marinated prawns and keep aside.
- In the same pan, add 2 tbsp of oil and add the mustard seeds.
- Once the mustard seeds sputter, add the diced onions and cook until brown.
- Add the curry leaves and split green chilies.
- Once the raw smell of green chilies is gone, add the fish sauce and the spice mix made in the beginning.
- Mix it well. Add the seared prawns and the remaining coconut milk.
- Cook till the required consistency. I cooked it for another 6-8 mins.
Serve the dish with plain rice, pulav or even rotis. We had it on a bed of basmati rice and it was yum!! A good Sunday lunch!!