| Goa being situated along the coastal belt and comes with abundance of seafood, the local community has several staple seafood dishes and one of the most common and popular dish is the Goan Prawn Curry which is served with steamed rice or local boiled brown rice and accompaniments such as Fish Fry, Kismur, Solkadi etc. |
| Ingredients |
Quantity |
| Fresh, grated coconut |
1 cup |
| Dry Chilies preferably Goan Kankon chilies |
6 nos. |
| Pepper corns |
6 nos. |
| Turmeric powder |
½ tsp |
| Tamarind |
Marble size ball |
| Prawns, peeled and deveined |
100 gms |
| Drumsticks (Optional), cut into pieces |
6 pcs. |
| Onion, chopped lengthways |
1 small |
| Green chilie, slit |
2 nos. |
| Oil |
2 tbsp |
| Salt to taste |
|
Preparation Method:-
- In a grinder, add coconut, dry chilies, pepper corns, turmeric powder, tamarind, little water and grind to a very fine and smooth paste. Add water if required.
- Marinate the prawns with a pinch of salt for 30 minutes.
- Take a heavy bottom pan, add oil, add the onions and sauté a minute.
- Add the ground paste and 1 cup of water. Mix well, add the cut drumsticks, salt to taste, cover the pan, lower the flame and cook for 5 minutes. Check whether the drumsticks are cooked through.
- Add the prawns and cook for a minute. Do not overcook the prawns. Check for seasoning. Turn off the flame.
- Serve hot with Goan Brown Rice.
|
