• Overview
  • Ingredients
  • Directions
  • Reviews

From the local shacks of Goa, comes this spicy Prawn Curry which you can relish with a plate of Basmati Rice.

Ingredient

For Curry:
  • 2 tbsps. oil
  • 250 gms peeled prawns
  • 3 tbsps tamarind pulp or 1 raw mango chopped length wise into 2 pieces
  • ½ onion, chopped
  • 5-6 curry leaves (optional)
  • 1 ½ cup coconut milk
  • Coriander leaves, chopped
  • Salt, as per taste

For paste:

  • 1 cup water
  • ½ inch ginger
  • 4 - 5 garlic cloves
  • 2 tbsp. coriander seed
  • 7 dry kashmiri red chilies
  • 16 peppercorns
  • 1 cup fresh grated coconut
  • ½ onion chopped
  • 1 tsp. turmeric powder

Direction

  • Marinate prawns with little salt and keep aside
  • Combine all the ingredients for the paste into a grinder with a cup of water 
  • Grind to a fine and smooth paste
  • Heat oil in a vessel 
  • Once oil is hot, add curry leaves, half chopped onion and sauté until they change color
  • Add ground paste, raw mango or tamarind paste, salt, green chilies and prawns
  • Cook for 2-3 minutes, until the prawns are cooked and tender
  • Time to add coconut milk and simmer for 2 minutes on low heat
  • Switch off the gas 
  • Garnish with coriander leaves
  • Serve the prawns curry with Kohinoor Basmati Rice
For Curry:
  • 2 tbsps. oil
  • 250 gms peeled prawns
  • 3 tbsps tamarind pulp or 1 raw mango chopped length wise into 2 pieces
  • ½ onion, chopped
  • 5-6 curry leaves (optional)
  • 1 ½ cup coconut milk
  • Coriander leaves, chopped
  • Salt, as per taste

For paste:

  • 1 cup water
  • ½ inch ginger
  • 4 - 5 garlic cloves
  • 2 tbsp. coriander seed
  • 7 dry kashmiri red chilies
  • 16 peppercorns
  • 1 cup fresh grated coconut
  • ½ onion chopped
  • 1 tsp. turmeric powder

  • Marinate prawns with little salt and keep aside
  • Combine all the ingredients for the paste into a grinder with a cup of water 
  • Grind to a fine and smooth paste
  • Heat oil in a vessel 
  • Once oil is hot, add curry leaves, half chopped onion and sauté until they change color
  • Add ground paste, raw mango or tamarind paste, salt, green chilies and prawns
  • Cook for 2-3 minutes, until the prawns are cooked and tender
  • Time to add coconut milk and simmer for 2 minutes on low heat
  • Switch off the gas 
  • Garnish with coriander leaves
  • Serve the prawns curry with Kohinoor Basmati Rice

Not reviewed yet

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