GOAN PRAWN CURRY

Goa's main attractions are it's beaches, historical sites and it's cuisine that is spicy and flavourful. Decades back when we visited GoaI enjoyed sipping 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 the Goanese food... whether its in Goa or elsewhere. Goan food is influenced by its Hindu origin and 400 years of Portuguese colonialism. It;s 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. 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 loved the spice mix the use of which made the curry bowl flavourful. This prawn curry goes extremely well with piping hot steamed rice. Come, let us do it.

INGREDIENTS :

Prawns : 500gm [medium sized]
Tomato : 1
Onion : 1
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, rub them with half of the turmeric and the required amount of salt.

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

Heat the oil in a wok, temper with the cumin seeds and curry leaves. Add the spice paste and saute for 2-3 minutes.

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

Garnish with some curry leaves and serve hot with steamed rice.