Goan Prawn Curry
Spicy Goan Prawn Curry with robust flavors in a rich, creamy gravy
Servings: 4
Ingredients
- 500 gram Prawns/unpeeled weight 700gram
- 2 tbsp vegetable oil or coconut oil
- 1 onion finely chopped
- 1 tbsp finely grated ginger
- 1 sprig curry leaf
- 2 Roma tomatoes
- 1 tspn Kashmiri Chilli Powder
- 1 tspn sugar if required
- salt
Curry Paste
- 6 large clove garlic
- 6 red dried chillies
- 2 tspn ground coriander
- 1 tspn ground cumin
- 1/2 tspn ground black pepper
- 1/2 tspn turmeric
- 2 tbsp desiccated coconut
- 1 tspn tamarind paste
- 1 cup coconut cream or coconut milk
Instructions
Curry Paste
- Soak the desiccated coconut in a quarter cup of water for 5 minutes. Drain the water and set aside
- Place all the ingredients for the curry paste in a blender, together with the coconut and blend into a smooth paste. Set aside
Prawn Curry
- Heat 2 tablespoons oil on low-medium heat
- Add the onion, ginger and curry leaf and fry until onion is golden brown
- Add the tomatoes and allow it to cook for 5 minutes
- Add the chilli powder and cook for a minute
- Add the curry paste and cook for a further 10 minutes. Sauce will thicken and turn into a deep color. Add the sugar if required
- Add the prawns and season with salt. Cook for 3 minutes or until the prawns turn into a "C" shape
Notes
- This is a hot and spicy curry so I suggest you reduce the amount of chillies if you cannot handle the heat
- Use the sugar only if the curry is too tangy. We prefer less tangy so I added a teaspoon of sugar
- If your prawns turn into an "O" shape that means it overcooked. "C" shape means it's perfectly cooked
- If you are using Coconut Milk you may need to cook the sauce a little longer before adding the prawns
- You can use fresh coconut if you have some but the desiccated coconut soaked in some water works just as well