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Goa is truly about beaches, beer and fun! But what I most like is their cuisine, its has that great mix of spiciness and tangyness in almost all their curries. Whats the point in visiting Goa and eating a pizza or a burger. Every time I visit I ensure that I try their local cuisine. Goan Prawns Curry being one of my favorite finds over years.

The Goan Prawns Curry is served super hot mostly with steamed rice and is enjoyed best with your hands. The best part about eating this curry is the freshness of the prawns from the Arabian Sea and that gives the curry a taste that no frozen prawn can ever give. That being said, I have had this curry several times after coming back using frozen prawns as well, but I long for those from Goa 🙂

 

Indian Curries by Spice Trip with Paulami

Goan Prawns Curry

One of the weekends, while clearing out things from the fridge, I decided to make a spinach daal along with the prawns curry and some brown/red rice. And oh boy! I couldn’t stop licking my fingers.

Here’s sharing the recipe below for you to have a great weekend with your family with this curry.

Print Recipe
Goan Prawns Curry (Tangy, Spicy, Savory AF) Yum
Instructions
  1. Clean and devine the prawns. Add a little salt and turmeric and let it rest for 20 minutes.
  2. In a pan, add dry roasted coriander and cumin seeds for a minute on low flame.
  3. In a blender, add grated coconut, roasted coriander & cumin seeds, dry red chillis, garlic. Add enough water to make a smooth paste.
  4. Heat a heavy bottomed pan with 1 tbsp of oil. Add the prawns and saute them for 2-3 minutes on high flame and transfer them to a bowl.
  5. In the same pan, add the curry leaves and chopped onion to the remaining 1 tbsp of oil when its hot. Saute this till the onion turns light brownish.
  6. Now add the coconut, spice paste to the pan and saute everything till the raw smell disappears.
  7. Add turmeric and red chilli powder now and mix everything well. Add adequate water to make it into a curry.
  8. Check for seasoning (add salt and sugar based on the need).
  9. Add the tamarind paste and bring the curry to a boil. Let it boil for 5-10 mins.
  10. Add the kokum pieces right at the end along with sliced green chilli and let the curry boil for another 5 mins.
  11. Add the sauteed prawns and allow it to simmer in the curry for 5 minutes on medium-high flame for few minutes. Once done, transfer it to the bowl and garnish it with coriander leaves (optional). Serve it hot with rice.
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