New Update
| Main ingredients | Medium prawns, Turmeric powder, Roasted coriander seeds, Roasted cumin seeds, Scraped fresh coconut, Dried red chillies, Ginger, Garlic, Cloves, Cinnamon, Vinegar, Onions, Green chillies, Tamarind pulp |
| Cuisine | Goan |
| Course | Main course sea food |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 20-22 medium prawns, shelled and deveined
- Salt to taste
- ½ teaspoon turmeric powder
- 1 tablespoon roasted coriander seeds
- 1 teaspoon roasted cumin seeds
- 1 cup scraped fresh coconut
- 8-10 dried red chillies, broken
- 1 inch ginger, roughly chopped
- 8-10 garlic cloves
- 4-5 cloves
- 1 inch cinnamon
- 1 tablespoon vinegar
- 2-3 tablespoons oil
- 2 medium onions, chopped
- 2-3 green chillies, slit
- 1 tablespoon tamarind pulp
- Chopped fresh coriander leaves for garnish
Method
- Take prawns in a bowl, add salt and turmeric powder, mix and set aside to marinate for 10-15 minutes.
- Put coriander seeds in a blender jar, add cumin seeds, coconut, dried red chillies, ginger, garlic cloves, cloves, cinnamon, vinegar and 1 cup water and grind to a fine paste.
- Heat oil in a kadai, add onions and sauté till golden brown.
- Add green chillies and the ground paste, mix well and sauté for 4-5 minutes.
- Rinse the blender jar with 2½ cups water and add, mix well and let it come to a boil. Add prawns and tamarind pulp, mix well, cover and cook for 6-8 minutes.
- Transfer the curry into a serving bowl, garnish with chopped coriander leaves and serve hot.
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