GOAN PRAWN CURRY

Goa.... what are its main attractions? Its beaches, historical sites and its cuisine.... spicy and flavourful. Many years back when I visited Goa, I remember I enjoyed sipping through the extra large young coconut sitting at the beach as much as its food. My love for spicy food makes it quite natural for me to love Goan food... whether its in Goa or elsewhere. Goan food is influenced by its Hindu origin and 400 years of Portuguese colonialism. Its food has an international appeal perhaps because of the demography of its tourists.

Coconut milk, kokum[a special kind of tamarind?], seafood, fish, lamb.... Goan food revolves around these things. This particular recipe of prawn curry that I picked up from one of the master chef of India's collection does not have the use of kokum in it. I specially loved the spice mix that have been used which I believed would be extremely flavourful and it was so. This curry goes extremely well with piping hot steamed rice. We had some chicken, cabbage & spinach sabzi on that day!

INGREDIENTS :

Prawns : 500gm[medium sized]
Tomato : 1[big]
Onion : 1[medium]
Cinnamon Powder : 1/2tsp
Cloves Powder : 1/4tsp
Coriander Powder : 1/2tsp
Turmeric Powder : 1tsp
Red Chilli Powder : 1/2tsp
Cumin seeds : 2pinches
Garlic Cloves : 3-4
Coconut Milk : 1cup
Curry leaves : 6-8
Salt : As required
Oil : 2tbsp

METHOD :

Clean, devein and wash the prawns thoroughly. Rub with half of the turmeric and the required amount of salt.

Blend together tomato, onion, garlic, cinnamon, cloves, coriander, red chilli powder. Transfer to a bowl and add the remaining salt and turmeric.

Heat oil in a wok. Temper with cumin seeds and curry leaves. Add the spice paste and saute for 2 minutes.

Add the marinated prawns. Stir for 2-3 minutes. Add the coconut milk and cover cook for 5 minutes at medium to low heat.

Garnish with curry leaves and serve hot with steamed rice.