Goan Prawn Curry

Goan Prawn Curry is a vibrant and flavorful dish hailing from the coastal region of Goa, India. This curry features fresh prawns simmered in a rich and aromatic sauce made with coconut milk, tamarind, and a blend of traditional Goan spices. The curry is characterized by its tangy and slightly spicy taste, balanced by the creamy coconut, making it a beloved dish that pairs perfectly with steamed rice. It's a true reflection of Goan cuisine, blending Portuguese influence with local Indian flavors.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Goan Prawn Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 300kcal

Author: Biryanibonanza

Ingredients

Ingredients:

500 grams Prawns, cleaned and deveined
1 Cups Grated coconut (fresh or desiccated)
1 Medium onion, finely chopped
2 Medium tomatoes, chopped
1-2 Green chilies, slit
2 tbsp Tamarind pulp (or 1 smallball of tamarind soaked in water)
1 tbsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1 tsp Red chili powder
4-5 Cloves of garlic
1 Inch piece of ginger
1 tsp Black peppercorns
2 Cups Coconut milk (from 1 large coconut or canned)
2 tbsp Vegetable oil
Salt to taste
Fresh coriander leaves for garnish

Instructions

1. Prepare the Masala Paste:

In a blender, add thegrated coconut, coriander seeds, cumin seeds, turmeric powder, red chilipowder, black peppercorns, garlic, ginger, and a little water.
Grind to a smooth paste.Set this masala paste aside.

2. Prepare the Tamarind Pulp:

If using whole tamarind,soak it in 1/4 cup of warm water for 10 minutes. Squeeze to extract the pulpand strain to remove the seeds and fibers. Set the tamarind pulp aside.

3. Cook the Curry:

Heat the vegetable oil in alarge pan over medium heat. Add the chopped onions and sauté until they turntranslucent.
Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.
Stir in the masala pasteand cook for about 5 minutes, stirring continuously until the oil starts toseparate from the masala.
Pour in the coconut milkand mix well. Add salt to taste and bring the curry to a gentle boil.
Add the tamarind pulp and cook for another 2-3 minutes, allowing the flavors to blend.

4. Add the Prawns:

Add the cleaned prawns to the curry. Cook for 5-7 minutes, or until the prawns turn pink and are fully cooked. Be careful not to overcook the prawns as they can become tough.

5. Final Touch:

Once the prawns are cooked,check the seasoning and adjust if necessary. Remove the pan from the heat.
Garnish with freshcoriander leaves.

6. Serve:

Serve the Goan Prawn Curryhot with steamed rice or Goan bread. Enjoy the burst of coastal flavors inevery bite!

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