Prep Time: 20 mins I Cooking Time: 1 hr I Serving: 2-3
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Goan Prawn Curry Recipe with Coconut | Prawn Curry Recipe
Ingredients :-
For Marinating :-
12-15 Prawns (cleaned, de-veined, with tail & patted dry)
2 tsp Lime Juice(used fresh)
½ tsp Salt
½ tsp Turmeric Powder
5-6 Garlic Cloves (minced)
For Masala Paste :-
5 - Kashmiri Red Chillies (whole & stems removed)
7-8 Black Peppercorns
1 cup/80g - Chopped Coconut (Skin Removed)
½ tsp - Turmeric Powder
2 tsp - Coriander Seeds
1 Inch - Fresh Ginger Piece (Grated)
7-8 Garlic Cloves (minced)
2 tbsp/30ml - Water
For the Base :-
3 tbsp/45 ml - Vegetable Oil
5-6 Garlic Cloves (minced)
3 - Onion, med-size (finely chopped)
2 - Tomatoes, med-sized (grind to purée)
1 cup/230 ml - Hot Water
½ cup/ 120 ml - Thick Coconut Milk
Salt to taste
For Tempering :-
1 tbsp - Coconut Oil/Veg Oil
1 tsp - Black Mustard Seeds
2 - Red Chilli (whole)
1 - Green Chilli (roughly chopped)
7-8 Fresh Curry Leaves
Method :-
Take a medium size bowl and to the bowl add prawns + lime juice + turmeric powder + salt + minced garlic. Mix well, cover it and set aside for 30 mins
To the blender jar add all the ingredients mentioned under the masala paste list one by one. Grind it to a smooth fine paste. Check whether it's properly grinded, cover it and set aside for later use. Add more water if required
Heat vegetable oil in a pan/kadai. Once hot add minced garlic to the pan and stir for 2-3 mins on low-medium flame
Next, add the chopped onions to the pan and sauté for 3-4 minutes on low-medium flame until soft and translucent
To the pan add the grinded masala paste. Mix well and keep stirring for next 7-8 mins on low-medium flame until the mixture turns into a thick reddish paste
Add tomato purée to the pan/kadai. Mix well and keep stirring for 4-5 mins on low-medium flame
Next add salt to the pan. Mix well and stir for a minute
Add the marinated prawns to the pan/kadai. Mix well with the masala and sauté for 1-2 minutes on low-medium flame
Next add hot water to the pan and mix well. Cover and cook for 10-12 mins on low-medium flame
Open the lid and check if the prawns are cooked properly. When gravy thickens add thick coconut milk to the pan/kadai and mix gently. Cook for another 2-3 mins on low-medium flame and switch off the gas
Take a pan and heat a tbsp. of veg/coconut oil. Once hot add all the ingredients mentioned under the tempering list to the pan one by one. Sauté for 2-3 minutes on medium flame and switch off the gas
Pour the tempering over the cooked prawns and serve hot.
Time to Taste :)
Enjoy with Boiled Steamed Rice, Gaon Buns, Toasted Breads etc
Note : adjust the spice levels to taste