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Goan Prawn Curry By Chef Ajay Chopra

Goan Prawn Curry

Goan prawn curry is a traditional and popular seafood dish from the Indian state of Goa. Chef Ajay Chopra cooks this delicious curry for us in its authentic style.
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Serves

1-2 Min

Cooking Time

10-15 Min

Meal Type

curry

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • 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

PREPARATION

  1. 1

    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.
  2. 2

    Pour the mixture along with some sliced tomatoes in the grinder and grind into a fine paste.
  3. 3

    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.
  4. 4

    While the curry is cooking, clean and devein the prawns.
  5. 5

    Cook until the curry turns a little thick; add salt, kokum (whole) and simmer.
  6. 6

    To the curry add coconut milk, fresh prawns and cook with the lid covered until prawns are cooked.
  7. 7

    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. 
 

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