Goan prawn/shrimp curry


Goa is India’s smallest state by area, yet, one of the most amazing vacation spots of the world. It has blessed temperatures throughout the year, from 60-95 degree F. It does rain a lot in the monsoon months. If you haven’t visited Goa, you are seriously missing something! Miles of serene blue skies and uncluttered beach sands. Sunkist waters, breathtaking sunsets and the divine seafood. Yummy crab and prawn curries top the list. Here is one recipe that I just love and can’t get enough of. 

What I used: Serves 4
2 lb large raw tiger prawns/shrimp
2 large onions, thinly sliced
2 Tbsp chopped fresh ginger
4 green chilies, finely chopped
Pinch of ground turmeric
2 tsp cilantro powder
2 tsp cumin powder
2 tsp chili powder
½ cup coconut cream
1 cup coconut milk
2 Tbsp fresh tamarind or 1 Tbsp thick tamarind paste
3-5 tsp vegetable oil
Salt to taste
 
Tip: Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk.

Clean, devein and wash the prawns/shrimp in ice cold water. You may leave the tail on if you like. Set aside.
Heat the oil in a thick-bottomed pan over a medium heat. Add the sliced onion, and fry for 10 minutes until soft. Add the ginger and green chili and fry for 1 minute. Add the turmeric, coriander, cumin and chili powder. Mix well. Add the coconut cream and cook until the oil separates out from the mix.

Add the tamarind and coconut milk and bring the sauce to the boil. Reduce the heat and simmer gently for about 12-15 minutes. Drop the shrimp into the sauce, add salt to taste and gently simmer until the prawns are cooked - about 5 minutes. The sauce should be of pouring consistency. Garnish with shredded spring onion, and serve with rice. Enjoy!

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