October 9, 2018

Goan Prawn Curry Recipe

Name: Goan Prawn Curry Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 750 gms medium sized Prawns ((clean well, de-vein, wash, apply 2 tspn salt and keep aside)); 200 gms Vegetable of your choice(either Lady finger or Brinjal or Potato or Drumstick) ((diced)); 1 small Onion ((chopped fine)); 1 small Tomato ((chopped fine)); 1 small Veg Maggi cube ((optional)); 2 tbspn Oil; 4-5 Solam(kokum) ((optional)); 4 spicy Green chillies ((slit)); 1 small Fresh grated Coconut ((approx 200 gms)); 3 large Dried Kashmiri Chillies; 1 medium sized Onion ((roughly diced)); 1 small Tomato ((roughly diced)); 1.5 tspn Cumin Seeds; 1.5 tspn Pepper Corns; 2 tspn Coriander seeds; 6 medium sized Garlic cloves; 2 inch Ginger; 8 gms Tamarind; 1 tspn Turmeric powder; 1/2 tspn Sugar ((optional)); 1/4 cup Water ((for grinding))

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Goan Prawn Curry Recipe

There are many different methods of preparing prawn gravies in Goa. But this one is a traditional favourite among most Goans. The "Orange" curry!

This is a Coconut based curry. You can add various vegetable of your choice, to this Authentic Prawn curry like Brinjal, Potatoes, Drumsticks to name a few. But the one Vegetable that tops the list and serves as the best combo with this curry is the famous "Bhende" i.e. the Konkani name for Okra/Lady finger. This dish is popularly known as "Sungta Bhendechi Kodi" which means "Prawn curry Okra/Lady finger.

I hope you like my recipe as much as I enjoy cooking and eating it 🙂 🙂

Course Main Course

Cuisine Goan

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 4

Ingredients

Ingredients for the Curry

750 gms medium sized Prawns (clean well, de-vein, wash, apply 2 tspn salt and keep aside)
200 gms Vegetable of your choice(either Lady finger or Brinjal or Potato or Drumstick) (diced)
1 small Onion (chopped fine)
1 small Tomato (chopped fine)
1 small Veg Maggi cube (optional)
2 tbspn Oil
4-5 Solam(kokum) (optional)
4 spicy Green chillies (slit)

Ingredients for the Masala(Curry paste)

1 small Fresh grated Coconut (approx 200 gms)
3 large Dried Kashmiri Chillies
1 medium sized Onion (roughly diced)
1 small Tomato (roughly diced)
1.5 tspn Cumin Seeds
1.5 tspn Pepper Corns
2 tspn Coriander seeds
6 medium sized Garlic cloves
2 inch Ginger
8 gms Tamarind
1 tspn Turmeric powder
1/2 tspn Sugar (optional)
1/4 cup Water (for grinding)

Instructions

Procedure for Making the Masala(curry paste)

In a mixer grinder, add all the ingredients mentioned under the "Masala" section
Note:-
Do not add all the water at once. Add a little first and check if more is required. only then add it
Rotate the grinder until a thick fine paste is formed
Once you've achieved the thick fine consistency, the masala is ready. Keep it aside

Method for making the Curry

In a vessel, heat 2 tbspn oil on medium high flame
Once the oil is hot, add the chopped Onion and tomato, slit chillies and solam(kokum) and stir well
Once the onions turn golden, add the Prawns and stir well
Let the Prawns saute for about 3-4 minutes and then add the masala that you've just ground, the maggi cube(if adding)
Add 1 cup water into the mixer that we used for grinding the masala and shake it well so that all the left over masala is mixed with the water(We don't waste anything, you see....hehehe!!)
Add this water into the vessel, give it a nice stir and cover the vessel with a lid
As soon as the curry starts boiling, add the Vegetable at this stage(if using)
Let the curry boil on medium flame with the vessel covered with a lid, till the vegetable is cooked
Note:-
If you're not using any vegetable, allow the curry to boil for 10 minutes
Check for salt or sugar. If required, add it at this stage. If you like your curry tangy, take some tamarind, add hot water to it and add some tamarind pulp to the curry and mix well
Note:-
If you like your curry thick or thin, adjust the quantity of water accordingly
Enjoy this simple yet super delicious Goan Prawn curry with some Hot Steamed Rice 🙂 🙂