Goa is a small state on the western coast of India which is the destination for sun, fun and food. In spite of having a blend of Indian and Portuguese culture, one thing that remains common, is the love for fish. Variety of fish preparations that are made throughout the state will surely leave a mark on your palate.
Enjoy with steamed rice
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2-3 people can heartily eat.
Ingredients 8-10 big prawns
1/2 cup grated coconut
1 cup chopped onion
8-10 cubes of white radish OR okra pieces OR drumstick pieces OR raw mango cubes. (This adds extra flavour)
1/2 teaspoon tamarind paste
1 teaspoon turmeric powder
2 teaspoons red paprika powder OR to taste
A pinch of asafoetida
Salt to taste
1-2 teaspoon Rice flour (may be required)
Wash, shell and de-vein the prawns.
In a pan, lightly roast 1 teaspoon chopped onion and grind it to a fine paste along with coconut, tamarind, 1/2 teaspoon turmeric, paprika. Add water to ease grinding. However take care to not make it too watery.
In a vessel, add the pieces of vegetable as listed above and let it cook in some water. Vegetables, especially radish and drumstick take longer to cook, hence add them early.
After 5 minutes, add the remaining onion to the boiling water. Once the vegetables are cooked more than half, add the prawns. Cover and cook.
Once everything is almost cooked, add the ground paste and asafoetida.
Add salt and remaining turmeric.
Mix well and let it come to a boil.
If the gravy becomes too watery, add a spoon of rice flour to adjust consistency.
Adjust salt and paprika.
Enjoy it hot with steamed rice.
Tip: For extra flavour and aroma, keep the prawn shells from neck portion. It has some meat stuck on to it. Boil them separately in some water till the shells have kind of wilted. Now strain and use this water for cooking the curry.