Goan Prawn Curry With Hog Plum (Ambade)
We prepare different variations of Goan prawn curry. One such variation is Goan prawn curry with hog plums or “ambade”. In Konkani, hog plums are known as ambade which have a sweet and sour taste depending on the ripeness. This hog plum curry with prawn is made in a mildly spiced coconut-based curry. Goan prawn and coconut curry with hog plum tastes spicy and tangy.
Servings 4 People
Ingredients
- 15-20 Prawns / Shrimps de-shelled and de-veined
- 4-5 5 hog plums ambade, peeled
For Gravy:
- 1/2 cup grated coconut coconut of small size
- 1/2 tamarind marble sized ball
- 1 teaspoon turmeric powder
- 2-3 dry red chilies byadgi chilies / shepda in Konkani / Kashmiri red chilies
- 5 black pepper corns
- 1/2 teaspoon coriander seeds
- 1/2 onion chopped
For marinating the prawns:
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
Instructions
For Marination:
- Apply the turmeric powder, chili powder and salt to prawns. Marinate for minimum 30 minutes. If you want to marinate for longer time, then keep the marinated prawns in refrigerator.
For Gravy:
- Grind grated coconut, turmeric powder, tamarind, peppercorns, coriander, and red chilies by adding 3/4th cup water.
- In a kadai, add 1/2 cup water, prawns, peeled ambade (hog plums) and chopped onion. Add 2 tablespoon ground gravy to this. Let it cook for 10 minutes.
- Then pour the remaining gravy from mixer/grinder and stir. If gravy becomes thick, add ¼ th cup water and simmer for 10 minutes.
- Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.
- Switch off the gas.
Video
Notes
- The prawns curry gravy should neither be too thick nor too thin.
- Remember that the prawns were marinated with salt.
- I have added less tamarind to the prawn’s curry then I would have usually added as hog plums are bit sour.