Goan Prawn Curry

Ingredients

Prawns (de-veined) 500 gm
chopped onions (payaz) 1 cup
Turmeric (haldi) 1 tea spoon
Mustard oil (sarso ka tel) 2-3 table spoons
Coconut milk (nariyel ka doodh) 1 cup
Salt (namak) To taste
Green chillies (hari mirch) slit 2

Spices to paste

Ginger (adrakh) chopped 1 table spoon
whole red chillies (sabut lal mirch) 3-4
 coriander  seed (Dhaniya sabut) 1 table spoon
cumin seeds (jeera sabut) 1 table spoon
 black pepper (kali mirch) 6
 cloves (laung)  2-3
Fresh coconut  (nariyel) ½ cup
Turmeric (Haldi) ½ tea spoon
vinegar (sirka) ¼ cup

Method

  • 1. Take ginger, whole red chillies, coriander seeds, black pepper, cloves, fresh coconut, turmeric and vinegar in a blender jar.
  • 2. Grind together all the ingredients and make a smooth paste and keep aside.
  • 3. Dust the prawns with turmeric and salt. Keep aside. 
  • 4. Heat oil in a pan and add onion and fry until light brown. 
  • 5. Add the paste of the spices and cook it for sometimes. Add prawns and fry until pink. Add salt and turmeric and cook it for sometimes.
  • 6. Then add little water and coconut milk and bring it to a boil. 
  • 7. Simmer for 5 minutes and garnish with green chillies. 

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