Goan prawn curry
Goa is famous for it's fish curry rice, which is a coconut based curry. Prawns curry can be cooked in combination with vegetables such as lady fingers, brinjals, radish, moringa pods and capsicum. Tangy fruits such as raw mango, hog plums, bilimbi and dry kokum rinds are used to give it a tart flavour.
Ingredients:
Prawns : 1/4 cup
Onion : 1
Green chilies : 1 - 2
Oil : 2 tblsp
Bilimbi : 7 - 8
Lady fingers: 7 - 8
Masala:
Coconut : 2 cup
Coriander seeds : 1 tbsp
Spicy dry red chilies : 4 -5
Kashmiri chili : 2
Turmeric : 1/2 tsp
Tamarind pulp : 1 lemon size ball
Pepper : 1/2 tsp
Raw rice : 1 tsp
Garlic : 3 - 4 cloves
Procedure:
Clean and marinate the prawns with salt, turmeric and some oil.
Soak tamarind in water and extract the pulp.
Grind grated coconut along with coriander, red chilies, Kashmiri chili, turmeric, tamarind pulp, garlic, pepper and raw rice and make a fine paste.
Sauté onions and add slit green chilies and prawns and cook cook for a while.
Then bilimbi pieces (or any other tangy fruits) and the ground masala.
Add enough water to make a runny curry, bring this to a boil, then add lady fingers or any other above mentioned vegetables.
Recipe by: Linda Fernandes Ponda-Goa
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