Goan Prawn Curry with Coconut is a spicy, sour curry that comes from Goa and is also called Ambot Tik. Just serve this with steamed rice and you have a truly satisfying meal!
• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 4
For the prawns:
• Enough water to soak the prawns completely
• 20 Jumbo Prawns or Shrimp, cleaned and deveined
For the ground masala:
• 6 garlic cloves
• 1 tsp cumin seeds
• 1 cup coconut milk
• 1 tsp turmeric powder
• 1/2 cup grated coconut
• 1 tsp whole peppercorns
• 1 tbsp whole Coriander Seeds
• 8–10 dried kashmiri red chillies
• 1 small knob of tamarind (1 tsp Tamarind Paste)
For the curry:
• Salt to taste
• 8–10 curry leaves
• 2 tbsps coconut oil
• 1 tbsp finely minced ginger
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped tomatoes
- Start by defrosting prawns. Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes. Before using, wash the prawns once or twice in running water and add them to the curry.
- Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.
This great family recipe is thanks to My-Food-Story Recipes at https://myfoodstory.com/goan-prawn-curry-recipe/