Flavour Diary: Goan Prawn Curry | Goan Recipes | Flavour Diary

Today's recipe is all way from Goa. Goan Cuisine has also influence of Portuguese, apart from Indian. Rice, seafood, coconut, vegetables, meat and some local spices are heart of Goan cuisine. Today's special from Goa is Prawn Curry,a mix of specially ground masala makes this curry different from other regions prawn curry.
This curry is made in no time and best served with hot rice or chapati/roti.I made this recipe as part of shhh cooking secretly challenge and my partner for this month is Sujitha from Sujitheasycooking and my secrete ingredients were Coconut and Garlic. Check out the ingredients and steps below for easy cooking.You can also try my Prawn Masala , Prawn and drumstick curry, Prawn Parda BiryaniandPrawn Pulao .
If you like to watch how i made this curry then click on the pic below.

Level: Easy
Total Time: 30
Serves: 3-4

1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Recipe adapted from here

Ingredients

Prawns: 300gm(washed and cleaned)
Oil:3 tablespoon
Curry leaves:Few
Tomatoes: 1 Large chopped
Turmeric powder:1/2 teaspoon
Onion: 1 Large
Garam Masala Powder : 1/2 teaspoon
Salt to taste
Chopped coriander for garnish

Ground Masala:
Fresh Coconut : 1 cup grated
Dry Red Chillies: 4 to 5 ( to our spice level)
Coriander Seeds:1 tablespoon
Cumin Seeds: 1/2 teaspoon
Garlic Pods: 5
Tamarind: walnut size ball
Water to make smooth paste

Directions

Masala:
In a blender add all the ingredients under Ground Masala and blend it into fine paste and keep it a side.

Curry:
In a pan add oil, once hot add onions.
Cook until onions turn transparent and then add tomato and cook until tomatoes turn mushy.
Now add prawns,curry leaves, salt and turmeric powder and saute for a minute and then add grounded masala, water and cook covered for 5 mins.
Then uncover and cook until desired consistency, add garam masala powder and chopped coriander and cook for another minute and serve hot with rice or roti.

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