The Indian state of Goa consists of a coastline of 101 kilometres, and seafood is basically second nature to the Goans. The soil there is rich in minerals and humus, which makes it favourable for plantations, especially when it comes to growing spices, fruits and nuts. The area’s tropical climate makes the spices and flavours intense; hence, traditional Goan prawn curry is heavenly flavoursome.
Ordering fresh prawns will add a divine touch to the dish. Make sure you use the fresh prawns that are chilled between 0-4 degrees Celsius and not frozen; this lets the prawns retain their juicy tenderness all the way to your doorstep.
Goan cuisine is categorized into dishes that are cooked by Catholics and dishes that Hindus cook. Traditionally, in Goan Hindu kitchens, the same ancient ingredients are used; the only addition is tamarind as a souring agent rather than the pungent toddy vinegar and kokum. The vast repertoire of dishes of the Goan Hindu kitchen is compacted to small eateries and homes within Goa, but at Sula, we bring you the original flavour of this Goan prawn curry made with the blend of authentic Indian spices as one of the top authentic Indian restaurants in Vancouver.
Seafood is the staple of Goa. Goan prawn curry is one of the Indian dishes that has gained popularity globally. The velvety and creamy texture of the mildly spiced coconut gravy could easily appeal to even the non-Indian taste buds.
Recipe to the Goan Prawn Curry
- 500 gms of deshelled and deveined prawns
- 3-4 green slit chillies
- One small finely chopped onion
- 1 tbsp coconut oil
- 1 cup thick extract fresh coconut milk
- Two medium garlic cloves
- 1/2 inch ginger
- Three dried red chillies
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp black peppercorns
- 1 tbsp tamarind pulp
- Fresh coriander leaves for garnishing
Note: Use 2 x 200 ml cans if you use canned coconut milk
- Take the prawns, marinate them for 15 minutes after adding chopped green chillies, onion and some salt.
- Keep aside some dried red chillies and soak them in warm water for 10 minutes.
- Make a fine paste by grinding ginger, cumin seeds, coriander seeds, garlic, dry red chilli, peppercorns and turmeric powder and add a little water to it.
- Add some coconut oil to the marinated prawns and cook them on a medium flame for about 2 minutes.
- Next up, add the ground spice paste and mix it well. Add the thin coconut milk extract or a 200 ml can of coconut milk and tamarind pulp; bring to boil. Simmer the prawns on the lower flame until they are almost cooked.
- After that, adjust seasoning before you add the thick coconut milk extract. Mix it all well and cook on low heat for another 30 seconds to 1 minute. Ensure the heat is low while you use fresh coconut milk, or else there are high chances for milk to split.
- Now at the end, garnish the curry with some fresh coriander leaves. Let the curry sit for at least 30 minutes before you serve it.
- Serve hot with steamed white rice.
Cooking the Goan Prawn Curry in an earthenware pot enhances the taste and aroma of the dish.
This Goan Prawn Curry recipe is pretty authentic; however, in India, every home has its own way of making dishes, so you are likely to find many alternatives to it. Nevertheless, Goan Prawn Curry is sure to give you the coastal feel in authentic Indian style. If you are someone who would love first to try this delicious dish, head to the authentic Indian restaurants in Vancouver to satiate your taste buds with Indianized spices.