Goan Prawns Curry
Goan prawns curry is a delicious coconut-based prawns curry belonging to the small state Goa in India. Today I will show you how to make authentic Goan Saraswat prawns curry which is mildly spiced, tangy and gets ready under30 minutes.
Servings 4 People
Ingredients
- 15-20 Prawns / Shrimp
For Gravy:
- 1/2 cup coconut grated or small sized half coconut
- 1 marble sized ball tamarind
- 1 teaspoon turmeric powder
- 2-3 dry red chilies / byadgi chilies / shepda in Konkani
- 5 black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 onion chopped
- 1 teaspoon oil
For marinating the prawns:
- 1 tablespoon turmeric powder
- 1/2 tablespoon chili powder
- 1 teaspoon salt
Instructions
For marination:
- De-shell the prawns. Remove the thick black thread that is there in the middle of the prawn’s back.
- Apply the turmeric powder, red chili powder and salt. Leave this for minimum 15-20 minutes.
- If you want to marinate for longer time, then keep the marinated prawns in the refrigerator.
For the gravy:
- Grind, grated coconut, turmeric powder, tamarind, black peppercorns, coriander, and red chilies by adding ½ cup water to make thin smooth gravy.
- In a saucepan, add 1/4 cup water and prawns. Add 2 tablespoon ground gravy from the mixer-grinder. Let it cook for 2-3 minutes.
- Then pour in the rest of gravy from the mixer and stir. Add ½ cup water and cook on a medium flame for 5-8 minutes.
- Switch off the gas and keep it aside.
- Switch on the gas and in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion gets burnt, give a tadka of burnt onion to the gravy and close the lid.
- Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/4 teaspoon salt first. Taste and add more if needed.
Video
Notes
The gravy should neither be too thick nor too thin.