Goan Prawn Curry

INGREDIENTS

• 500g prawns (peeled and deveined)
• 1 large onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2-3 green chilies (slit lengthwise)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 cup coconut milk
• 1/2 cup fresh grated coconut
• 2 tbsp tamarind pulp (or 1 tbsp tamarind paste)
• 1 tbsp jaggery (optional for sweetness)
• 2 tbsp coconut oil (or vegetable oil)
• Salt to taste
• Fresh coriander leaves (for garnish)

Recipe

Step 1: Prepare the Prawns

- Clean and devein the prawns. Set aside after marinating them with turmeric powder and salt for 15 minutes.

Step 2: Make the Coconut Paste

- In a blender, combine fresh grated coconut with a little water to make a smooth coconut paste. Set aside.

Step 3: Cook the Onions and Tomatoes

- Heat coconut oil in a pan. Add the chopped onions and sauté until they are soft and golden brown.

- Add the ginger-garlic paste and green chilies, and sauté for 2 minutes until fragrant.

- Add pureed tomatoes and cook for 5-7 minutes until the oil separates from the masala.

Step 4: Add the Spices

- Add red chili powder, coriander powder, cumin powder, and salt to the pan. Stir well.

Step 5: Add the Coconut Paste

- Add the coconut paste to the masala and cook for 5 minutes on low heat.

- allowing the flavors to meld together.

Step 6: Add Tamarind and Jaggery

- Add tamarind pulp and jaggery (if using) to the curry.

- Stir well and cook for 3 minutes to blend the sweetness and tanginess.

Step 7: Add the Prawns

- Add the marinated prawns to the curry.

- Cook for 5-7 minutes until the prawns turn pink and are cooked through.

Step 8: Add Coconut Milk

- Pour in the coconut milk and let the curry simmer for 5-10 minutes to achieve a creamy texture.

Step 9: Garnish and Serve

- Garnish with fresh coriander leaves.

- Serve the Goan Prawn Curry hot with steamed rice or a side of chapati/naan.