• 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

divider

You May Also Enjoy

    (0)

    Rice with chickpea and mushroom

    Enjoy this delicious preparation as a main dish with a squeeze of lemon or as a side dish as a part of a larger Middle Eastern spread. An interesting part about this dish is that it doesn’t need to be served hot, making it great for potluck lunches and dinners.

    Recipe by Kohinoor

    (0)

    Butter Chicken with Lemon Rice

    A common dish in all the north-indian kitchens hailing from Punjab is a delight for any meat lover. This creamy delight is usually relished with a butter-nan or a kulcha.

    Recipe by Kohinoor

    (0)

    Fish Biryani

    Craving for a biryani? But find it too elaborate to cook? Then you must try the Hyderabadi style Fish Dum Biryani. It is usually cooked with the long grains of aromatic basmati and chicken, mutton or lamb. But you could substitute fish for chicken and have an amazing biryani to relish over the weekend.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.