From the Sun-Kissed Shores of Goa: Aromatic Garlic & Coconut Prawn Curry
Details
A creamy, tangy, and aromatic curry that brings the taste of Goan beaches right to your kitchen.
Ingredients
Instructions
Prepare the Masala Paste
In a blender, combine the fresh grated coconut, dried red chilies, garlic cloves, coriander seeds, cumin seeds, black peppercorns, tamarind, and turmeric powder. Add a small amount of water and grind everything to a smooth, fine paste. Set aside.
Sauté the Aromatics
Heat the coconut oil in a pan or pot over medium heat. Add the finely chopped ginger and onion and sauté until the onion becomes soft and translucent.
Cook the Base
Add the chopped tomato and a pinch of salt to help it break down. Cook until the tomatoes are soft and mushy.
Fry the Masala
Add the ground masala paste to the pan. Fry for 3-4 minutes, stirring continuously, until the raw smell disappears and the oil begins to separate from the paste.
Build the Curry
Pour in about 2-3 cups of water (you can rinse the blender jar with the water to get all the masala) and stir well to combine. Bring the curry to a boil.
Simmer and Finish
Once boiling, stir in the thick coconut milk. Let the curry return to a gentle simmer. Carefully add the cleaned prawns.
Cook the Prawns
Cook for just 2-4 minutes, or until the prawns turn pink and curl up. Be careful not to overcook them, as they can become tough.
Serve
Check for salt and adjust if necessary. Garnish with fresh coriander leaves and serve hot with steamed rice.
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