Goan Prawn Curry with Coconut

Ingredients

For the Prawns

• 20 Jumbo Prawns or Shrimp approx 250 grams, cleaned and deveined, refer to Note 1

For the ground Masala

• 8-10 Dried Kashmiri Red Chillies
• 6 Garlic Cloves
• 1 teaspoon whole Peppercorns
• 1 tablespoon Whole Coriander Seeds
• 1 teaspoon Cumin seeds
• 1 Small knob of Tamarind sub with 1 teaspoon Tamarind Paste
• 1 teaspoon Turmeric Powder
• ½ cup freshly grated Coconut
• 1 cup Coconut Milk

For the Curry

• 2 tablespoons Coconut Oil
• 1 tablespoon finely minced Ginger
• ½ cup finely chopped Onions
• ½ cup finely chopped Tomatoes
• ¾ teaspoon Salt
• 8-10 Curry Leaves

Instructions

1. Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
2. In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
3. Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly.
4. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes (cooking times will change based on the size of prawns used – refer to notes below). Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.