preparing Goan Prawn Curry along with the ingredients
Ingredients:
For the Marinade:
500 grams prawns, cleaned and deveined
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For the Curry:
2 tablespoons coconut oil
1 onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 sprig curry leaves
2 green chilies, slit lengthwise
1 cup coconut milk
1 teaspoon tamarind paste
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
Marinating the Prawns:
In a bowl, mix the cleaned prawns with turmeric powder, red chili powder, and salt.
Let it marinate for about 15-20 minutes.
Preparing the Curry:
Heat coconut oil in a pan or kadai over medium heat.
Add mustard seeds and fenugreek seeds. Let them splutter.
Add chopped onions and sauté until they turn translucent.
Adding Aromatics:
Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Add curry leaves and slit green chilies. Sauté for another minute.
Making the Gravy:
Add chopped tomatoes to the pan and cook until they become soft and mushy.
Pour in the coconut milk and mix well. Let it simmer for a few minutes.
Adding Prawns:
Add the marinated prawns to the curry and mix gently.
Dissolve tamarind paste in a little water and add it to the curry for tanginess.
Season with salt as per taste.
Stir everything together.
Cooking the Prawns:
Cover the pan with a lid and let the prawns cook in the curry for about 5-7 minutes or until they are fully cooked and tender.
Adjust the consistency of the curry by adding more water if needed.
Garnishing and Serving:
Once the prawns are cooked, garnish the curry with fresh coriander leaves.
Turn off the heat and let the flavors meld for a couple of minutes.
Serve the delicious Goan Prawn Curry hot with steamed rice or crusty bread.
Enjoy the rich flavors of coconut, spices, and succulent prawns in this traditional Goan dish!
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