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Writer's pictureNandini R Kini

Goan Prawns Curry

Updated: Jun 25, 2021









Ingredients


250 gms prawns (cleaned and deveined)

4 tsp coconut oil /Cooking oil

Few curry leaves

1 slit green chilli

1 finely chopped onion

1/2 cup coconut milk

Salt to taste


For the masala paste:

1/2 cup coconut gratings

4-5 Kashmiri / byadgi dry red chillies

1/2 tsp coriander /dhaniya seeds

1/4 tsp cumin seeds /jeera

1/4 tsp mustard seeds/ rai

1 tsp oil

Chickpea size tamarind

1/2 tsp turmeric powder/ Haldi

4 garlic cloves

1/2 inch ginger piece




Procedure

  • Wash and clean the prawns, apply little salt to them and keep it aside.

  • In a pan heat one tsp oil, add coriander seeds, cumin seeds, mustard seeds and red chillies.

  • Roast them on a medium flame till they turn light brown and aromatic.

  • Grind the roasted ingredients with coconut gratings, tamarind, turmeric powder, ginger and garlic. Make a smooth paste.

  • Heat the remaining 4 tsp oil in a vessel, add curry leaves and chopped onions.

  • Saute the onions, once they turn transparent, add the masala paste and saute for 2-3 minutes.

  • Add little water, salt to taste and bring it to a boil. After 5-10 minutes, once the curry is boiled simmer the flame, add the prawns and coconut milk.

  • Swirl the vessel slowly and cook on a low flame for 5-10 minutes.

  • Turn off the flame and serve hot with hot rice. This curry also tastes yummy with set dosa, idiyappam, appam, neer dosa or idli.

  • You can use kokum petals in place of tamarind. If you are using kokum, add it while boiling the curry.

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