Ajay Chopra
Goan prawn curry is a traditional and popular seafood dish from the Indian state of Goa. Chef Ajay Chopra cooks this del ... Read More
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
For the paste
1 cup sliced onions
8-10 whole garlic
3-4 dried red chillies
1 tsp jeera
1 tsp turmeric powder
10-12 peppercorns
1 cup grated coconut
2-3 sliced tomatoes
1/2 cup water
For the curry
2-3 tsp oil
1 cup sliced onions
1 stem curry leaves
2-3 green chillies
2-3 whole pieces of dried kokum
1 cup coconut milk
8-10 pieces fresh prawn (with and without shell)
salt to taste
In a bowl, mix sliced onions, whole garlic, whole coriander seeds, jeera, whole red chillies, peppercorns and turmeric powder. Add freshly grated coconut. Add water and let the masala soak for 2 -3 hours.
Pour the mixture along with some sliced tomatoes in the grinder and grind into a fine paste.
In a pan, heat some oil, add sliced onions, curry leaves; after the onions turn brown, add the coconut paste along with some water and slit green chillies and let it cook.
While the curry is cooking, clean and devein the prawns.
Cook until the curry turns a little thick; add salt, kokum (whole) and simmer.
To the curry add coconut milk, fresh prawns and cook with the lid covered until prawns are cooked.
Serve the Goan prawn curry with steamed rice.
Goan prawn curry is a popular dish for the people along the shores of the Arabian sea, where no meal is complete without seafood. Goan cuisine is heavily influenced by Portuguese cuisine (Goa was a Portuguese colony) and Konkani cuisine (Konkan is the region adjoining Goa).
The Goan Prawn Curry is a fine blend of Portuguese and Konkani styles.
The use of vinegar and kokum gives a distinct taste to this curry. The final whiff comes from the extract of the coconut that is added to it.
