How to Make Favorite The Star of Prawn Curries – Goan Prawn Curry Recipe

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As for the number of servings that can be served to make The Star of Prawn Curries – Goan Prawn Curry Recipe is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook The Star of Prawn Curries – Goan Prawn Curry Recipe estimated approx 40 mins.

To begin with this particular recipe, we have to first prepare a few components. You can have The Star of Prawn Curries – Goan Prawn Curry Recipe using 14 ingredients and 8 steps. Here is how you can achieve that.

Goa's mainstay is seafood. The Goan prawn curry is one of the most common Indian dishes around the world. The lightly spiced coconut gravy's velvety and creamy texture could easily appeal to non-Indian palates.

Ingredients and spices that need to be Prepare to make The Star of Prawn Curries – Goan Prawn Curry Recipe:

1. 500 g deveined and deshelled prawns
2. 3-4 slit green chilies
3. 1 small onion, finely chopped
4. 1 tablespoon coconut oil
5. 1 cup fresh coconut milk, thickly extracted
6. 2 garlic cloves, medium
7. 1/2 inch ginger
8. 3 red dried chili peppers
9. 1 half teaspoon of coriander seeds
10. 1/2 tsp cumin seeds
11. 1/2 tsp turmeric powder
12. 1/2 tsp black peppercorns
13. 1 tsp tamarind pulp
14. Fresh coriander leaves for garnishing

Instructions to make to make The Star of Prawn Curries – Goan Prawn Curry Recipe

1. Take the prawns and marinate them in chopped green chilies, onion, and salt for 15 minutes.
2. Set aside a few dried red chilies and soak them for 10 minutes in warm water.
3. Grind ginger, cumin seeds, coriander seeds, garlic, dried red chili, peppercorns, and turmeric powder into a fine paste with a little water.
4. Cook the marinated prawns for around 2 minutes on a medium flame with some coconut oil.
5. After that, stir in the ground spice paste thoroughly. Bring to a boil with the thin coconut milk extract or a 200 mL can of coconut milk and tamarind pulp. Simmer the prawns until they are almost finished on a low flame.
6. Before adding the thick coconut milk extract, change the seasoning. Cook for another 30 seconds to 1 minute on low heat, stirring constantly. If you're using fresh coconut milk, keep the heat low or the milk will break.
7. Garnish the curry with fresh coriander leaves at the top. Allow at least 30 minutes for the curry to rest before serving.
8. Serve hot with steamed white rice.

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