Submitted by :Avalon Inn Goa

Duration :45 minutes

Serve : 6

Ingredients :

350 g fresh prawns, cleaned and lightly salted
2 medium red onions, 1 chopped fine, 1 diced
2 plum tomatoes, 1 chopped fine, 1 diced
1 lime-sized ball of dried tamarind
6 dried mango pieces
6 dried kokum pieces
Ingredients for Masala
1 fresh garlic, peeled
5 dried red Kashmiri chilies
1 tbsp. tumeric powder
1/2 tsp. whole cumin seeds
1 fresh coconut, grated

Method :

  • Put the grated coconut into a blender, add 3 cups of water and grind on medium setting for 20 seconds. Transfer the coconut paste to a strainer and squeeze the paste, collecting the thick milk in a bowl. Put the coconut back into the blender, add 2 cups of water and grind again for 20 seconds. Strain and collect the thinner juice in a separate bowl.
  • Put the Masala ingredients into the blender along with 1 diced red onion, 1 diced tomato and most of the thinner juice. Grind on smoothie setting for 3 minutes.
  • Dissolve the ball of dried tamarind in the remaining coconut juice and soak. After 5 minutes, strain to remove the husks and pits.
  • Heat 3 tbsp. cooking oil in a deep pot, add the chopped onion and stir. After 2 minutes, add the chopped tomato. Add the tamarind-coconut juice and the mango and kokum pieces and stir briefly. Then add the Masala mixture from the blender and the thick coconut milk to the pot. Add 1 tsp. salt or to taste.
  • Cover the pot three-quarters of the way with a lid and bring the curry to a boil.
  • Add fresh prawns and leave them to cook in the simmering curry for 3 minutes. Turn off the heat, close the lid all the way and allow the curry to continue simmering. Note: the mango and kokum pieces remain in the curry for taste but are not eaten.
  • Serve with steamed white rice and your choice of salad, vegetable and chutney or pickle.

Note :

When it comes to feasts, of which there are many in Goa, prawn curry is often found sitting in splendor on the table. But a day need not be auspicious to enjoy this classic, satisfying dish in which the sweetness of coconut milk is pleasantly balanced by the tang of tamarind and a spicy flicker of red chilies.

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