Indian cuisine · Fish & Seafood

Goan Prawn Curry

Goan prawn curry with freshly ground coconut, Kashmiri chili and tamarind, orange-red and tangy.

Ingredients · for 4 servings

• 600 g prawns (peeled and deveined)
• 150 g desiccated coconut
• 6 dried Kashmiri chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tbsp tamarind paste
• 6 garlic cloves
• 2 onions
• 2 green chilies
• 3 tbsp coconut oil
• Salt

Instructions

1. Mix the prawns with 1/2 tsp turmeric and 1/2 tsp salt and chill for 15 min.; finely dice one onion and halve the green chilies lengthwise.
2. Purée the desiccated coconut, Kashmiri chilies, coriander seeds, cumin, remaining turmeric, garlic, the second coarsely chopped onion and the tamarind paste with 250 ml water very finely in a food processor for 3 min.
3. Pass the paste through a coarse sieve so the sauce stays velvety later, and rinse the residue with 100 ml water.
4. Heat the coconut oil in a wide pot and fry the diced onion with the green chilies over medium heat for 6–8 min. until translucent.
5. Pour in the coconut paste, season with salt and simmer gently uncovered for 10–12 min. until the sauce thickens slightly and loses its raw coconut edge – do not let it boil hard.
6. Add the prawns, let sit for 4–5 min. until firm and pink, and serve with rice.