Name: AUTHENTIC GOAN RED PRAWN CURRY recipe by Soma Pradhan at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: 500 grams jumbo tiger prawns cleaned properly; Juice of 1 lemon; 1/2 tsp turmeric powder; Salt to taste; Kokum Juice (Souring Agent predominantly used in Goa); few curry leaves; 6-7 garlic pods; ½ cup grated coconut; 1 tsp cumin seeds; 1 tbsp Coriander Seeds; 1/2 Onion finely chopped; 1 tsp whole black pepper (Had to add though original recipe does not have); 6 to 7 Bedki Chili (for the color); 2 tomatoes chopped (Had to add though original recipe does not have and can't do without it); 3 tsp oil; 1 tsp sugar (optional); 1 CUP THIN COCONUT MILK

ABOUT AUTHENTIC GOAN RED PRAWN CURRY RECIPE

Goan Cuisine is mostly sea-food dominated. And I am on a Seafood diet these days. I see food and I eat it.. I know it is a bad joke but I am in mood of some fun today having had the best prawn recipe with rice. One of the unbeatable reason to visit Goa is the lovely regional Goan Food. Though, there are plenty other reasons to visit this beautiful and carefree State like the Sun and Sand and Beaches and People and Fun, Food definitely plays an important role in attracting tourists. I know many people who happen to visit this place multiple times just for the purpose of relaxation and getting away from the hustle-bustle of daily chores of the City. Also, if you give kids option to choose a travel destination, Goa is always the most preferred one because that is where they can have maximum fun. Though, the State was mostly a vegetarian state earlier, if Portuguese had not entered Goa in the early 16th Century, the Prawn Curry which we love so much today and die for would perhaps have not been invented. Although, there are many versions of Goan Prawn Curry Available, I decided to pick Maria's Goan Prawn Curry recipe to prepare the dish. (Done mild changes to the recipe which you can find below) Undoubtedly, the fresh prawns available in the town give you the best taste, however, they are quiet expensive. Influenced heavily with City living style, I had to compromise with the frozen prawns which I had bought few days ago. Nevertheless, it still came out yummy which I served with some plain steam rice and raita and I have to say that the taste was very very close to the prawn curry which I had eaten when I was in the state almost decade ago. Yes, I do have the memory of an elephant when it comes to food and tasting. Hence, I decided that this recipe was for the keep . That particular redness which you see in the gravy is due to the special Goan Red Chili which Portugese brought to India along with many other things like tomato, potato, pineapple, guavas and cashews . This recipe is worth a try !!!

Ingredients Serving: 5

500 grams jumbo tiger prawns cleaned properly
Juice of 1 lemon
1/2 tsp turmeric powder
Salt to taste
Kokum Juice (Souring Agent predominantly used in Goa)
few curry leaves
6-7 garlic pods
½ cup grated coconut
1 tsp cumin seeds
1 tbsp Coriander Seeds
1/2 Onion finely chopped
1 tsp whole black pepper (Had to add though original recipe does not have)
6 to 7 Bedki Chili (for the color)
2 tomatoes chopped (Had to add though original recipe does not have and can't do without it)
3 tsp oil
1 tsp sugar (optional)
1 CUP THIN COCONUT MILK

Instructions

Marinate prawns with lemon juice, salt ,black pepper and turmeric powder.
Grind garlic, coconut, onions, bedki chili, tomatoes, coriander seeds and cumin seeds together.
Heat oil in your cooking vessel . Add chopped onions , curry leaves and cook till brown.
Add the spice paste and cook for 5 to 6 minutes.
Add about 1 cup of water and bring it to boil.
At this point, add marinated prawns and kokum juice.
Add sugar and cook till prawns are nicely cooked. Cooking should be done of medium to slow flame.
Finally add thin extract of cocout and cook for 4 to 5 minutes more.
And then our Authentic Goan Red Prawn Curry will be ready to serve.

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