A recipe for prawns from Goa.
Ingredients
- 550 g headless raw prawns
- 2 tbsps coconut vinegar or white wine vinegar
- 1 tsp turmeric powder
- 1 tsp whole black peppercorns
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tbsps white poppy seeds or ground almonds
- 4 tbsps groundnut or sunflower oil
- 1 onion peeled and thinly sliced
- 3 plump garlic cloves peeled and cut into slivers
- 2.5 cm cube fresh root ginger peeled and finely chopped
- 400 ml coconut milk
- 4 tbsps tamarind water
- 150 ml water
- 5 mild green finger chillies halved, deseede and cut into long thin shreds
- 2 tbsps chopped fresh coriander
- sea salt
Servings:
Instructions
- Peel the prawns, leaving the last tail segment in place. Mix the prawns with the vinegar and 1/2 tsp of the salt and leave for 5 minutes or so.
- Meanwhile put the turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and ground to a fine powder.
- Heat the oil in a medium sized pan. Add the onion, garlic and ginger and fry gently for 5 minutes. Stir in the ground spices and fry for 2 minutes. Add the ground almonds if you aren't using poppy seeds, followed by the coconut milk, tamarind water, water , three quarters of the sliced chillies and 1/2 tsp salt.
- Bring to a simmer and cook for 5 minutes. Add the prawns and simmer for 3-4 minutes only so they don't overcook. Stir in the rest of the sliced chillies and the coriander.
- Serve immediately with some steamed basmati rice.
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