GOAN PRAWN CURRY
Given the choice, my husband and I prefer prawns to other forms of seafood. As a result, when we eat out there will invariably be some prawn dish on our table. I also make prawn dishes at home once in a while.
I am happy to share this article which shows that, apart from being so delicious, prawns have numerous health benefits.
During a visit to Goa, one of our favourite destinations, some years ago, we loved the Goan style Prawn Curry in a resort where we stayed. I have used pretty much the recipe broadly shared by the Chef there with my own modifications. You know that Chefs don't give complete details to their customers because they want us to come back for more!
I have not added coconut milk but have increased the amount of coconut gratings as we Konkanis like to have a lot of coconut in our meals. Needless to say, I have used coconut oil for the cooking!
I am sure you will enjoy this dish of Goan Prawn Curry as much as we do!
- Large- sized Prawns, cleaned and deveined, 20 or about 250 grams
- Turmeric Powder, 1/2 tsp - for marination
- Ginger, 1 " piece
- Large-sized Onion, 1
- Medium-sized Tomatoes, 2
- Salt, to taste
- Coconut Oil, 2 tbsp
- Curry Leaves, a sprig
- Coconut Gratings, 1 cup
- Roasted Byadgi Red Chillies, 8
- Garlic Cloves, 6
- Black Peppercorns, 1 tsp
- Coriander Seeds, 1 tbsp
- Cumin Seeds, 1 tsp
- Tamarind, size of a small gooseberry
- Turmeric Powder, 1/2 tsp