Everyone has atleast one meal that takes them right back to their childhood. For me its this prawn curry. This curry with some rice, for me, is the ultimate soul food. And I must say, my mother makes the best prawn curry in the world. Atleast I think so. This is her prawn curry recipe that I’m sharing with you today.
Goan Prawn Curry
1/2 kg prawns, peeled and deveined
1/2 onion, finely chopped
2 chillies, slit in half
1 piece of amsol (dried mango)
3-4 pieces of kokum
A walnut sized ball of tamarind
1 tbsp coconut oil
Salt, to taste
1-2 tbsp lemon juice
1 tsp vinegar
For the masala –
1/2 cup grated coconut
6 Kashmiri chillies
2 large cloves garlic
1 tbsp coriander seeds
1/4 tsp black pepper corns
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Sprinkle salt, squeeze some lemon juice and drizzle the vinegar over the prawns and set aside.
Pour a little warm water over the tamarind and set aside (I use about 1/4 cup of water).
Grind all the ingredients for the masala to a fine paste, using a little water as needed.
Heat some oil in a pot.
Saute the onions till they have softened and turn translucent.
Add the masala and let it saute for a few minutes.
Add some water to thin out your masala and get it to the consistency you like. Remember the curry will thicken as it cooks. So add a touch more water.
Add the chillies and bring it to a boil.
Turn the heat down to a simmer, add the amsol and the kokum and let the curry simmer for 6-8 minutes. Halfway through, stir the curry through and add water to adjust the consistency, if needed.
When the curry is almost ready, add the prawns. Add some of the tamarind extract and cook for another 2 minutes or till the prawns are just cooked. Don’t overcook the prawns.
Check for seasoning and adjust as required.
Serve hot with rice.