Submitted by :Avalon Inn Goa
Duration :45 minutes
Serve : 6
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
- 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.
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.