GOAN PRAWN CURRY

 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. 

Elsewhere in this blog, you will find the recipe for our Mangalore style Sungta Humman (Prawn Curry). 

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!  

Ingredients:-

• 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

For The Ground Masala :

• 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 

Method:-

Wash, peel and devein the prawns, clean them well 

Marinate the prawns by adding a little salt and 1/2 tsp turmeric powder and keep aside for about 10 -15 minutes

Finely chop the ginger, onion and tomatoes 

In a mixer jar, grind together the coconut gratings with roasted Byadgi red chillies, garlic cloves, peppercorns, coriander seeds, cumin seeds, tamarind, and 1/2 tsp turmeric powder to a smooth paste adding the required amount of water. Keep aside.

Heat coconut oil in a thick-bottomed pan and on medium heat add the chopped ginger and onions 

Saute till the onions turn slightly pink in colour 

To this add the chopped tomatoes, mix well  and cook till the tomatoes become soft and mushy

Now add the freshly prepared ground masala, salt to taste and mix well. Bring this to a boil. 

Lower the flame and let it simmer for 4-5 minutes till the raw smell goes and the masala slightly darkens in colour 

Next, add the marinated prawns and mix gently 

Let it cook for 4-5 minutes or till the prawns get done and curl to a C shape. Please keep in mind that prawns get cooked very fast and that overcooking the prawns make them chewy. 

Add a few curry leaves, mix gently again and switch off the gas

Transfer the Prawns Curry to a serving bowl and let it rest for about 15 minutes before serving it with hot steamed rice