Goan Prawn Curry

On my last trip to Goa, the one thing I discovered was the Goan Prawn/Fish curry. It was yum. That is the dish I had throughout my stay there.

The curry is made with grated coconut. I couldn't find it so I replaced it with coconut milk. Here's my take on this delicious dish.

Goan Prawn Curry on a bed of Basmati Rice

Ingredients:

For the marinade 

• 5ml lime juice
• 1 tsp ginger -garlic paste
• 1/4 tsp turmeric powder
• salt

For the curry

• 250gm medium sized, peeled prawns
• 2 cups coconut milk
• 6 Red chilies
• 2 tsp coriander powder/seeds
• 1/2 tsp cumin seeds
• 1 thumb sized tamarind paste
• 1/4-1/2 tsp turmeric powder
• 2 cloves of garlic
• 1 large onion diced
• 2 green chilies
• 1/2 tsp mustard seeds
• 1 sprig of curry leaves
• 1/2 tsp of fish sauce (optional)
• 3 tbsp of oil
• salt to taste

Preparation:

• Marinate the prawns with all the ingredients  mentioned under marinate and keep it aside for at least half an hour

• Grind the red chilies, cumin seeds, coriander, tamarind, turmeric & garlic. Slowly add about 1/2 a cup of coconut milk while grinding till you get a thick consistency. 
• Heat oil in a pan and lightly sear the marinated prawns and keep aside.
• In the same pan, add 2 tbsp of oil and add the mustard seeds.
• Once the mustard seeds sputter, add the diced onions and cook until brown.  
• Add the curry leaves and split green chilies. 
• Once the raw smell of green chilies is gone, add the fish sauce and the spice mix made in the beginning.
• Mix it well. Add the seared prawns and the remaining coconut milk.
• Cook till the required consistency. I cooked it for another 6-8 mins. 

Serve the dish with plain rice, pulav or even rotis. We had it on a bed of basmati rice and it was yum!! A good Sunday lunch!!