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Kolambi ambotik

Goan Prawns curry
Print Recipe Pin Recipe
Cook Time 45 minutes
Resting time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients
  

For the spice paste

  • 1 tsp cumin seeds
  • 1 tbsp coriander seed
  • 4 cloves
  • 2 tbsp Kashmiri chili powder
  • 100 g freshly grated coconut frozen, thawed
  • 6 garlic cloves coarsely chopped
  • 2 cm ginger root coarsely chopped
  • 1 tbsp coconut vinegar optional

Other ingredients

  • 500 g large tiger shrimps peeled and cleaned
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 3 tbsp sunflower oil
  • 1 red onion finely chopped
  • ½ tbsp tamarind paste
  • ½ tsp sugar
  • 5 g coriander chopped

Instructions
 

  • Heat a dry frying pan over medium heat and toast the cumin seeds, coriander seeds, cloves and chili powder for 1 minute. Grind the spices in a mortar or blender with the coconut, garlic, ginger, coconut vinegar (optional) and 50 milliliters of water to a fine spice paste.
  • Mix the shrimps with the turmeric powder and salt. Cover and let marinate for 20 minutes.
  • Heat the oil in a frying pan over medium heat and sauté the onion. Cook for a 10 minutes. Turn the heat up a bit, add the spice paste and fry, stirring, for 10-15 minutes until an orange-brown whole.
  • Add the marinated prawns and tamarind and bring to the boil. Saute the prawns for 5 minutes.
  • Turn off the heat and finally stir in the sugar. Garnish with the coriander. Delicious with rice.