My hubby has been on a very strict, almost clean eating kind of diet for the last 9 weeks. Prawn Curry is one of his favorite dishes and he normally prefers my boring version of a Prawn Curry. I decided to treat him today, only this time I tried a different recipe, Goan Prawn Curry.
I have seen many recipes for Goan Prawn Curry and they all looked so tempting. So I decided to try a recipe from myfoodstory.com. I adjusted the recipe a little but this curry was out of this world. My hubby absolutely loved it. It’s filled with robust flavors, with a hint of tanginess.
This curry tastes even better if it’s cooked in advance and eaten a few hours later. I find that most seafood curries tastes better a few hours or a day later. I must say this curry is a labour of love. It does take time to get it all together and my kitchen was a bit of a mess after. But it was so worth it.
I prefer purchasing prawns that have the shell on, frozen or fresh is fine. It always works for me and I never have to worry about getting rubbery prawns. The pre-cooked prawn meat is something I never use because it just doesn’t work for me. Prawns must be thawed well if you are using frozen prawns.
Like I’ve mentioned in my other prawn recipes, I rub some coarse salt into my prawns. This gets rid of all the nasty bits and I rinse it really well, a few times. Be sure to squeeze all the excess water from the prawns.
As always, I roast my spices and grind them before using them in my curries. For this recipe I did the same, before adding it to the curry paste. I also used coconut cream instead of coconut milk. I don’t know why I always seem to have more coconut cream instead of coconut milk in my cupboard. If you do use coconut milk you may need to reduce your sauce a lot more than I have.
This Goan Prawn Curry is served with rice. However, I wanted something to dunk into all that saucy goodness so we had roti. Naan bread will be great too.
Goan Prawn Curry
- 500 gram Prawns/unpeeled weight 700gram
- 2 tbsp vegetable oil or coconut oil
- 1 onion finely chopped
- 1 tbsp finely grated ginger
- 1 sprig curry leaf
- 2 Roma tomatoes
- 1 tspn Kashmiri Chilli Powder
- 1 tspn sugar if required
- 6 large clove garlic
- 6 red dried chillies
- 2 tspn ground coriander
- 1 tspn ground cumin
- 1/2 tspn ground black pepper
- 1/2 tspn turmeric
- 2 tbsp desiccated coconut
- 1 tspn tamarind paste
- 1 cup coconut cream or coconut milk
- Soak the desiccated coconut in a quarter cup of water for 5 minutes. Drain the water and set aside
- Place all the ingredients for the curry paste in a blender, together with the coconut and blend into a smooth paste. Set aside
- Heat 2 tablespoons oil on low-medium heat
- Add the onion, ginger and curry leaf and fry until onion is golden brown
- Add the tomatoes and allow it to cook for 5 minutes
- Add the chilli powder and cook for a minute
- Add the curry paste and cook for a further 10 minutes. Sauce will thicken and turn into a deep color. Add the sugar if required
- Add the prawns and season with salt. Cook for 3 minutes or until the prawns turn into a "C" shape
- This is a hot and spicy curry so I suggest you reduce the amount of chillies if you cannot handle the heat
- Use the sugar only if the curry is too tangy. We prefer less tangy so I added a teaspoon of sugar
- If your prawns turn into an "O" shape that means it overcooked. "C" shape means it's perfectly cooked
- If you are using Coconut Milk you may need to cook the sauce a little longer before adding the prawns
- You can use fresh coconut if you have some but the desiccated coconut soaked in some water works just as well