Goan style prawn curry
Goan style prawn curry

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, goan style prawn curry. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Goan style prawn curry is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Goan style prawn curry is something which I’ve loved my whole life.

Ambot Tik or authentic Goan Prawn Curry with Coconut is a spicy, sour, shrimp curry from Goa and tastes like heaven over steamed rice! This lip smacking prawn curry is a staple in every goan household. Goes best with plain rice and a side of papad or pickle! About Goan Prawn Curry Recipe: Also known as Ambot Tik, Goan prawn curry has prawns cooked in coconut milk with a spicy gravy made of turmeric, black pepper, vinegar and coconut.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have goan style prawn curry using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Goan style prawn curry:
  1. Take 500 gm prawns Medium size   fresh
  2. Make ready 2 tsps Salt
  3. Get 1 tsp Turmeric powder
  4. Prepare 1 coconut Fresh
  5. Prepare 8 chillies Dry red
  6. Take 3 chillies Kashmiri
  7. Get 1 tsp Pepper corns
  8. Prepare 1 tsp Corriander seeds
  9. Prepare 1 tsp Caraway seeds
  10. Take 6 Kokum pieces
  11. Get 1 Onion small
  12. Get 4 Green chilli
  13. Get 1 sprig Curry leaf
  14. Get 1/2 tsp Mustard seeds
  15. Take 3 cloves Garlic
  16. Make ready 3 tbsps Oil

An inviting Goan style king prawn curry with influences of India and Zimbabwe. The creamy and fragrant dish is divine accompanied by a sharp mango Now for the curry. Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Recipe for Goan Prawn Curry is very simple and authentic.

Steps to make Goan style prawn curry:
  1. While buying the prawns, the fish seller will remove the head and shell. You need to 'de-vein' the prawns before use i.e. remove the intestines.
  2. Wash the prawns and make a shallow cut on the concave side using a plain edge knife (not serrated). Lift out the intestine gently. Make sure you get all of it from top to bottom. Hold the prawn under the tap to wash off any left over bits. You can see it in the photo below (the thin black line).
  3. Once all the prawns are cleaned, wash them off once and mix with 2 tsp salt and 1 tsp turmeric and let it rest for 15 min.
  4. Grate 1 full coconut
  5. Dry roast the red chillies, coriander seeds, pepper corns and caraway seeds
  6. Now you need to extract the coconut milk. Heat 1 cup water till it boils. Switch off the heat and add the coconut to it. Let it cool. You can place the vessel containing the coconut into another larger vessel filled with cold water to speed up the cooling.
  7. After the coconut cools, transfer it into a grinder. Add the roasted spices (break up the chillies)
  8. Grind the coconut and spices into a paste. Strain the paste through a cloth to extract the thick spicy coconut milk
  9. Heat another cup of water and repeat the process twice to extract the thin coconut milk
  10. Discard the left over coconut and spice residue
  11. Chop 1 small onion finely. Chop 4 green chillies. Chop 3 cloves garlic finely.
  12. Heat 3 tbsp oil in a Kadhai. Add 1/2 tsp mustard seeds and wait until they pop. Add 1 sprig curry leaves. Add the garlic, green chillies and onion. Fry on low flame for 5 min.
  13. In the meantime wash the prawns a couple of times and discard the water.
  14. Add the prawns to the Kadhai and fry for 2 min.
  15. Add a little water to the prawns to bring the temperature down to boiling point. The coconut milk may split if you add it to a very hot vessel so you need to lower the temperature.
  16. Add the thin coconut water and salt. Keep the flame on medium and stir until the mix just starts to boil. Immediately lower the flame and cook for 7 min. The coconut milk will split if it is boiled too vigorously.
  17. Add the thick coconut milk and kokum. If you don't have kokum, you can use tamarind pulp. Stir and heat it until just before it boils. Switch off the flame.
  18. Serve with rice.

Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Recipe for Goan Prawn Curry is very simple and authentic. Goa is known for few of the finest beaches in India, at the same time this small state has also given a lot to the Indian cuisine. Goa being the coastal state get's a good share of daily sea catch including fish, crabs and prawns. Goan Prawn curry is a dish known by its name and not just its content.

So that’s going to wrap this up with this special food goan style prawn curry recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!