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.
Goan Prawn Curry
- 1 tablespoon olive oil extra virgin
- 4 whole red Kashmiri chillies
- 1 small onion quartered
- 3 cloves garlic
- 1 inch ginger sliced
- ½ teaspoon whole dried coriander seeds
- ½ teaspoon turmeric (or 1 inch turmeric root)
- ½ teaspoon tamarind paste
- 1 tablespoon tomato paste
- 150g approximately fresh prawns (or 200g frozen pre-cooked prawns)
- 1 teaspoon coarse sea salt or to taste
- 1 cup hot water
- freshly ground black pepper to taste
- 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.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.