goan kitchen

Ingredients

• 100 gm peeled prawns
• 100 gm dried prawns
• 4 onions
• 3 coconuts, grated
• dried bilimbis
• 5 mango seeds
• Walnut sized ball of tamarind
• 1 inch piece ginger
• 6 flakes garlic
• 6 green chillies
• 1 tbsp sugar
• 4 maggi cubes
• 2 tbsp oil
• 4-5 tbsp Goan sambhar masala
• Salt as per tastePreparation:

Mix the dried and fresh prawns together, salt and keep aside.
soak dried bilimbis,
Heat 2 tablespoons of oil in a pan.
Crush the ginger and garlic and fry over slow fire in the heated oil.
Slice the onions, and fry along with the ginger and garlic, till brown.
Add the prawns, mango seeds and green chillies and fry.
Extract thick coconut juice and keep aside.
Then take about 1½ litre of thin juice.
4 to 5 tablespoons of sambhar masala and blend well with the coconut juice.
Add it to the prawn mixture and let it boil well for about half an hour.
Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water.
Let the mixture cook well. Add salt and sugar if necessary.

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