goan prawn curry recipe

Thanks for sharing. Remove the prawns on a plate and keep aside. Add haldi, coriander powder, kashmiri red chilli powder, black pepper powder, … I could not find any Kashmiri chillies and I was wondering what do you recommend instead? In general Goans never used curry leaves – mostly Maharastra and other states use them. Were you able to get your hands on Kashmiri chillies? Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes. Really tasty and easy to make. Hey Omar! Plus I never thought I could make prawns myself and that the dish would be ready so quickly! Followed this recipe to the dot and came away with THE MOST incredibly authentic tangy, spicy, coconutty prawn curry. Very nice and perfect. This recipe is for keepers . Hey! Don’t tell me you didn’t like it? Add little water if required while making the paste. As you are rinsing, keep an eye out for any spoiled prawns that are discolored or slimy. I’ve always had positive feedback but fancied a change and came across your recipe. But store grated coconut which has been frozen fresh works perfectly. Want to remain young? Thank you so so much Prashant! If yes how much can i add . Highly recommend this. Thank you for leaving a comment, It may not be authentic but it tastes fabulous. It tasted good enough without but I’m intrigued. . To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. I tried this today when I was searching for different prawn curry recipes ! Thanks ever so much for the recipe. I’ve been using ITC Masterchef’s frozen Prawns every time I cook with them these days, because I love the fact that I can rely on the quality and don’t have to worry about where they come from or how fresh they are. No tamarind so used lime which was fine. We’ve discussed the advantages of using frozen prawns vs. fresh prawns before, and I also have a really handy guide about the safest ways to defrost prawns. There is another version of Goan Prawn Curry called Ambotik which used grated fresh coconut instead of coconut milk. It came out amazinnggg!! Let the curry rest for 5 minutes before serving with steamed rice. Just made it, one of the best dishes ever! Heat oil in a pan. This is a coastal Indian recipe, which comes from Goa (a fun town on the western coast). I LOVE to see your creations so snap a photo and mention, Click here to leave a review and give us a five star rating ★★★★★. Thanks, Its a key ingredient Zynab and doesn’t really have a substitute, Hey, It is a tangy spicy curry made using shrimps, a variety of spices, and coconut milk. Once the oil is hot, add the marinated prawns and cook for 2-3 minutes. I’m glad it brought back memories and Soooo glad you liked it! The ideal time for cooking the prawns in 6-8 minutes. Thanks for simplifying cooking for an averager like me. Please try my version of goan prawn curry as well that is a staple at home. This homemade Spicy curry is easy to make and has a Portuguese influence. Thanks for your feedback Kashmira! We tried this recipe couple of days back and we all loved it! Simply yum ! You have no idea how many recipes I’ve tried to replicate the prawn curry I tried at Ritz hotel, Goa. Love the beautiful flavours. Thank you so much ! a pleasant piece of writing, keep it up. Required fields are marked *. This recipe was excellent! , PS. Absolutely superb, can’t recommend it highly enough. I’m Richa, the cook, writer and photographer behind this little blog. Mine are frozen and now thawed out. Came out very well. Is this Indian or Asian recipe? Soooo glad you liked it! Thanks. They even prevent cancer and help in bolstering muscles. Tell me something, can I increase the quantity of coconut milk instead of using grated coconut? Now add the ground masala paste, ½ cup water, and tamarind paste and cook for 5-6 minutes. When do you add the grated coconut and coconut milk? Add coconut milk, 2 cups water and cooked prawns and simmer for 2-3 minutes. Add the curry paste, coconut milk and tomatoes, cover and simmer gently for 10 minutes. I’ll invite you guys over someday! So glad you liked it Purbasha! Now this Goan Prawn Curry is pretty authentic, but I have to tell you that like everything in India, every home has their own way of making things, so I’m sure if you are Goan, your grandma must have her own ways. Goan Prawn Curry is a perfect tropical side to savour on a sunny day. I followed your recipe to the T and what an amazing outcome – perfect tang, spice and authentic Goan flavour, not to mention the prawns were cooked perfectly (your cooking timings mentioned in the recipe were so helpful). I can’t find fried Kashmiri chillies where I am; how many tsps of powdered Kashmiri chilli should I use? The real one contains no coconut. 3. Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Thanks. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. The chillies help cool people down in the heat of the summer. Also, the colour could be different because of the chillies you are using. 2. The Goan Prawn Curry is usually pretty spicy. Add stir-fried okra in the curry along with prawns. So, why not go through my recipe and do the honors? You can serve this best Goan style prawn curry with rice for a nourishing brunch or dinner as well. Hey Sarah, dessicated coconut is usually dried coconut and I won’t recommend it. Mix the cleaned prawns with the marinating ingredients and keep aside. Add coconut milk, 2 cups water, and prawns and simmer for 2-3 minutes. Add salt to taste and mix well. Absolutely amazing. Heat 1 tbsp of the clarified butter in a large saucepan, add the onion, ginger, garlic and chilli and cook for 5 minutes until softened and golden. Will definitely be making this again although probably best when we’re in lockdown with amount of garlic I’ve just eaten! Tried out this recipe, it was very delicious.

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