A popular tangy prawn curry from Goa.
Goan prawn curry, cooked in most Goan households on an almost daily basis, is made with fresh fish using spices which grow in abundance locally. This curry is normally served with Goan bread (pão) or Goan rice (which is unpolished and has a reddish brown colour). The tamarind gives this dish a lovely tangy flavour, and you can adjust the chilli for extra (or less) heat. Try using fresh turmeric root for an even better taste and health benefits.
The prawns can be substituted for chicken (with the cooking time adjusted accordingly), or vegetables.
Recipe
Goan Prawn Curry
Ingredients
- olive oil - extra virgin 1 tablespoon
- red Kashmiri chillies 4 whole
- onion - quartered 1 small
- garlic 3 cloves
- ginger - sliced 1 inch
- whole dried coriander seeds ½ teaspoon
- turmeric - (or 1 inch turmeric root) ½ teaspoon
- tamarind paste ½ teaspoon
- tomato paste 1 tablespoon
- fresh prawns - (or 200g frozen pre-cooked prawns) 150g approximately
- coarse sea salt - or to taste 1 teaspoon
- hot water 1 cup
- freshly ground black pepper - to taste
Instructions
- In a blender, combine all the ingredients except the oil, prawns and salt. Blend till it is a paste.
- In a saucepan, heat the oil and add the paste. Add the water and stir over a low-medium heat. Once it starts boiling, add the fresh (or frozen) prawns and salt. Allow to simmer for 7 minutes till prawns are cooked (5 minutes for pre-cooked prawns). Remove from heat and serve with plain basmati rice.
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
Did you make this recipe?
How did it turn out? Comment and Tag @endofthefork on Instagram #endofthefork.Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is appreciated, however copying full recipes to social media and other platforms is strictly prohibited.
Comments
No Comments