goan kitchen

Ingredients :

• 1/2 kg cleaned de-veined prawns/shrimps
• salt & turmeric to marinate
• 1 tsp turmeric
• 1/s tsp cumin
• 1/2 tsp peppercorn
• 4 garlic cloves
• 1 small chopped onion
• 4 dried large red chilies
• 2 tbsp coriander seeds
• 6 tbsp fresh grated/ powdered coconut
• 3 tbsp cooking oil
• 2 ripe tomatoes or 1/2 cup tomato paste
• 2 tbsp vinegar
• 2 tbsp tamarind pulp or lime juice
• 1 slit green chili
• 1/4 kg small okra, whole (optional)

Cooking Instructions:

Wash shrimp/prawns & add salt & tsp turmeric – toss & leave to marinate for 15-20 mins.
Grind the coconut, red chilies, pepper, jeera/cumin, turmeric/haldi, coriander seeds, onion& garlic with water to a smooth paste.
Chop tomatoes & place in a thick-bottom vessel with oil – THEN, heat it (Or, fry 2-3 tbsp tomato paste in oil).
When its soft, add the ground masala 2 tbsp at a time, stirring constantly & frying well in between.
Add 1 cup water & leave to boil.
Wash the shrimp/prawns well & add to boiling gravy. (Add okra, too)
Add the tamarind/lime, slit chili & vinegar and simmer open until shrimps/prawns are cooked, toss in the curry leaves & simmer for few seconds.

Hint: keep some marinated shrimp/prawns aside to fry: Toss some pepper, turmeric, cumin & red-chili powders & shallow fry evenly on both sides.

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