There are a few Indian dishes that have gained global popularity and the Goan prawn curry is one of these. The creamy velvety texture of the mildly spiced coconut gravy with the succulent and juicy prawns appeals to international taste buds unlike some of the traditional Indian dishes which the Western world finds either too spicy or too oily (though for us, it’s a perfectly normal dish).
The popularity of this dish has only increased with the enormous growth of Goa as a tourist destination. Paired with steamed white rice (and a glass of beer, if you are on the Goan shores!) this dish is truly yummylicious.
1. Prawns- ½ kg, cleaned and deveined
2. Salt – to taste
3. green chilli – 2, finely chopped
4. onion – 1, finely chopped
5. coconut milk – freshly extracted
6. coriander – ½ tsp
7. cumin seeds – ½ tsp
8. garlic – 2 cloves
9. dry red chilli – 2
10. peppercorns – ½ tsp
11. ginger – 1 tsp, grated
12. turmeric powder – ½ tsp
13. tamarind pulp – 1-2 tbsp.
• Marinate the prawns with salt, chopped green chillies and onion for half an hour.
• Grind coriander seeds, cumin seeds, garlic, dry red chilli, peppercorns, garlic and turmeric powder into a fine paste. Keep aside.
• Cook the prawns along with the marinade.
• Mix the ground masala with water and add to above, bring to boil. When the mixture reduces to half, add the tamarind pulp.
• Reduce heat and finally add thick coconut milk to make enough gravy. Add salt to taste and cook till done. Ensure that the heat is not too high or the milk will split.
• Serve on a bed of steamed white rice.
Tip – Cooking the dish in an earthenware pot enhances the taste and aroma.