Sunday, 21 July 2013

Goan Prawn Curry

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.

Goan Prawn Curry on a bed of Basmati Rice
Ingredients:


For the marinade 
  • 5ml lime juice
  • 1 tsp ginger -garlic paste
  • 1/4 tsp turmeric powder
  • salt
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

Preparation:

  • 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!!