Ingredients |
|
| Prawns (de-veined) | 500 gm |
| Chopped onions (payaz) | 1 cup |
| Turmeric (haldi) | 1 tea spoon |
| Mustard oil (sarso ka tel) | 2-3 table spoon |
| 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 Pieces |
| Coriander seed (dhaniya sabut) | 1 table spoon |
| Cumin seeds (jeera sabut) | 1 table spoon |
| Black pepper (kali mirch) | 6 |
| Cloves (laung) | 2-3 Pieces |
| 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.
- 8. Serve "Goan prawn curry " garnish with green chillies.
- Recipe Type : Curries, Non vegetarian, Prawns
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