In continuation of this months Goan Special seafood curry, I am posting my Prawn Curry recipe that uses fresh coconut.
For a seafood lover, the local fish market here is a delight, with an array of local and from abroad varieties of all types of seafood available for purchase in a single market. The display is so clean with all different fishes stacked neatly in the rows of shops/stalls that are numbered. The visit is always mind-boggling, difficult to decide on what variety to purchase, and most visits end up in huge amount of seafood purchases. The family has no complains as long as they are getting to eat different dishes with interesting recipes.
For this recipe I always use either the small or big-sized prawns. The size of the prawns decides the ingredients added to the gravy, hence the preference. The small prawns are more sweetish in taste, hence the choice. It is a simple gravy, addition of just few ingredients makes it so delicious, a perfect blend of all the different flavors.The prawns and fresh coconut add the sweet taste, the Kokum adds the sour taste to the dish, and the chilies add the spice.
Small Prawns: 500 Gm
Fresh Coconut: 1/2 coconut (1 Katori grated coconut)
Onion: 1 Small
Red Kashmiri Chili: 3-4
Kokum: 3 pieces
Garlic: 4-5 cloves
Cumin: 1 Tsp
Red Chili Powder: 2 Tsp
Turmeric Powder: 1 Tsp
Garam Masala: 1 Tsp
Salt: To taste.
Cooking Oil: 2 Tbsp
Soak the Kokum and Kashmiri red chilies in hot water for 10 min.
Wash, clean, peel and devein the prawns. Apply pinch of turmeric and salt to the clean and towel dried prawns and keep them in the fridge.
Grind the soaked chilies, fresh coconut, onion, garlic, cumin to a fine paste, add water if required to get a fine paste of the masala.
Heat a kadai or pan on the gas stove and add the cooking oil. Then add the paste of the masala and fry till it is cooked. The add the turmeric, red chili powder, and salt and cook till the oil is seen at the edge of the kadai.
Add the prawns and mix with the masala and cook with a lid covering the pan for 5-7 minutes. Then add the soaked Kokum and little water, the quantity added depends on the thickness of the gravy that is desired. Half a glass water would be sufficient to get a thick gravy. Use your judgment to add the required amount of water.
If more water is added to the masala then let the water in gravy boil so the masala gets mixed properly and the gravy consistency is not too thin. Do not keep the gravy boiling on the stove for too long as the prawns tend to become hard and rubbery if cooked for long.
Sprinkle the Garam masala on the gravy and then empty the contents in a serving bowl. Garnish with finely chopped green coriander.
Serving Options: The Prawn Curry can be served with roti/fulkas, hot steamed white rice, or Malvani vade.
Ashu’s Malvani Special Weekend Lunch menu, the picture above, also includes fried fish either Surmai (click for-Kingfish Fry) or any other variety.
Click here for finding out how to roll roasted papad.
Click here for other prawn recipe on this blog.
I always enjoy meals that include this Prawn curry, sharing here gives me the opportunity to give you all the same experience. Happy cooking and enjoying your hand cooked meals, friends.
Wishing you all a pleasant day.