GOAN PRAWN CURRY

Delicious and creamy prawn curry bursting with flavors of fresh coconut, curry leaves and whole spices.

Serves: 6 people | Prep : 15 mins | Cooking : 35 mins

Health Hack: Delicious and creamy prawn curry bursting with flavors of fresh coconut, curry leaves and whole spices.

Fresh Ingredients

Prawns - 500gms
Fresh coconut - 150gms, sliced lengthwise
Onion - 1 medium, sliced lengthwise
Tomato - 1 large, sliced lengthwise
Garlic - 3 large cloves
Ginger - 1½ inch piece
Curry leaves - 20
Fresh coriander - handful, finely chopped for garnishing
Tamarind paste - 1 tbsp
Water - 100mls
Coconut milk - 400mls
Salt - to taste
Vegetable oil - 5 tbsp

Spices

Black mustard seeds - 1 tsp
Cumin - 1 tsp
Coriander seeds - 2 tbsp
Bay leaf - 1 small
Black cloves – 2
Black peppercorns – 6
Kashmiri chilli(whole) – 5
Turmeric powder - 1 tsp

Step 1

In a bowl add the prawns, sprinkle over turmeric powder and salt. Mix and set aside for 15-20 minutes while you get the curry ready.

Step 2

Cooking Instructions (For the Paste): Heat 3 tbsp oil in a pan on medium heat. Add the onion, coconut pieces, ginger, and garlic one after the other and fry until light golden. Remove and allow them to cool down on a plate.

Step 3

Now add a little oil to the pan to fry all the whole spices (except mustard seeds) on a slow flame for around 3-4 minutes until they release aroma. Once these have cooled, put them in a blender along with the onion, coconut, garlic, and ginger fried before. You will need to add water at this stage to make a paste. Keep adding water in small quantities to blend.

Step 4

Cooking Instructions (For the Curry): Heat the remaining oil in the pan on low to medium heat. Add the mustard seeds and wait for them to splutter in the oil. Then add a few curry leaves followed by the tomato. Fry well until oil appears on the surface.

Step 5

Now add the paste, remaining curry leaves, and fry some more until oil starts separating from the paste.

Step 6

While the paste is frying, add the marinated prawns and cook for 2-3 minutes. Now add water, coconut milk, tamarind paste and let the gravy come to a boil. Cook prawns over low heat for 6-7 minutes with the lid on, stirring halfway through. Garnish with chopped coriander leaves and serve hot with steamed rice.