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Tania’s Goan Prawn Curry – serves 2-4 persons

200 gms (about 15 small to medium sized prawns) – most importantly you need fresh prawns scaled and deveined – sprinkle salt and turmeric on the prawns. Mix and set aside

5-7 ladyfingers/ bhindi cut into 1″ pcs

Grind together:

5 tbsps coconut milk powder or powdered coconut.( If using fresh coconut, use half grated coconut but the curry will take longer to cook).

2 red chillies deseeded and destalked

5 cloves garlic

1 tsp coriander powder

1/2 tsp turmeric powder

1 level tsp jeera

1/4 tsp methi seeds

*grind with half cup warm water and once you don’t see large bits as it grinds, add another half cup of water and grind again.

Strain twice by adding 1/2 cup extra water and set aside this gravy.

 

Pan fry ingredients:

1 medium onion – chopped

1/2 tomato – chopped

5 pcs kokums

5 curry leaves

1 spicy green chilly slit lengthways

 

Final ingredients:

1 tsp salt

1/2 tsp sugar

coconut cooking oil or virgin coconut oil

 

Put 2 tbsps of coconut oil in a deep pan on medium flame. Add all ‘pan fry ingredients’. stir until onions turn light brown and tomatoes are soft.

Add the bhindi and stir on high flame for 2 minutes. Add 2 tbsps water and cover and cook for 2 minutes more.

Open the lid and add the strained gravy and the prawns.

Once gravy comes to a rolling boil, reduce the flame and add salt, sugar and 1 tbsp coconut oil.

Switch off in a minute.

 

Serve with hot plain rice.

 

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