City Scope Hong Kong

Goan Prawn Curry

Goan Prawn Curry

Ingredients for ground paste
 500gms prawns
• 1/2 teaspoon cumin seeds
 1/2 tablespoon coriander powder
 1 tablespoon chilli powder
 2 green chillies (whole)
 3 green chillies (sliced)
• 4 garlic pods
 2 tablespoons ginger (sliced)
 1/2 teaspoon turmeric powder
 1 cup scraped coconut
 1.5 cups coconut milk
 1/2 cup shallots (sliced)
• 1 cup tamarind water (a ball of tamarind squeezed)
 Salt as required
• 2 tablespoons oil

How to make the paste
In a mixer, add coriander powder, turmeric powder, chilli powder, garlic pods, two whole green chillies, cumin seeds and scraped coconut. Grind these ingredients into a paste with very little water. In a pan, pour oil and add shallots, ginger and green chillies. Sauté for a few minutes before adding the paste to the pan. Sauté for a few more minutes until the raw smell of the spices is gone. Add a little water in the mixer to wash out the rest of the ground paste. Sprinkle salt as per taste.

Preparation
Put the prawns in the pan. Once the prawns are cooked, add tamarind water and cover the pan with a lid. A few minutes later, take off the lid and add coconut milk in the pan. Remove the dish before it starts boiling. Garnish the prawn curry with coriander leaves.

Ingredients by Nishtha
Ingredients by Nishtha Arora for the recipe