Goan style prawn curry
Goan style prawn curry

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, goan style prawn curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Also known as Ambot Tik, Recipe for Goan Prawn Curry is very simple and authentic. 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!

Goan style prawn curry is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Goan style prawn curry is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook goan style prawn curry using 16 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Goan style prawn curry:
  1. Get 500 gm prawns Medium size   fresh
  2. Prepare 2 tsps Salt
  3. Make ready 1 tsp Turmeric powder
  4. Get 1 coconut Fresh
  5. Get 8 chillies Dry red
  6. Take 3 chillies Kashmiri
  7. Get 1 tsp Pepper corns
  8. Make ready 1 tsp Corriander seeds
  9. Get 1 tsp Caraway seeds
  10. Get 6 Kokum pieces
  11. Prepare 1 Onion small
  12. Take 4 Green chilli
  13. Take 1 sprig Curry leaf
  14. Prepare 1/2 tsp Mustard seeds
  15. Get 3 cloves Garlic
  16. Take 3 tbsps Oil

Mix together all of the marinade ingredients to create a smooth paste. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic. Prawn Curry With Coconut Milk (Goan Style) Goan Caldine or Caldinho is a mild and delicious, yellow seafood curry made with few spices and coconut milk extract.

Instructions to make Goan style prawn curry:
  1. While buying the prawns, the fish seller will remove the head and shell. You need to 'de-vein' the prawns before use i.e. remove the intestines.
  2. Wash the prawns and make a shallow cut on the concave side using a plain edge knife (not serrated). Lift out the intestine gently. Make sure you get all of it from top to bottom. Hold the prawn under the tap to wash off any left over bits. You can see it in the photo below (the thin black line).
  3. Once all the prawns are cleaned, wash them off once and mix with 2 tsp salt and 1 tsp turmeric and let it rest for 15 min.
  4. Grate 1 full coconut
  5. Dry roast the red chillies, coriander seeds, pepper corns and caraway seeds
  6. Now you need to extract the coconut milk. Heat 1 cup water till it boils. Switch off the heat and add the coconut to it. Let it cool. You can place the vessel containing the coconut into another larger vessel filled with cold water to speed up the cooling.
  7. After the coconut cools, transfer it into a grinder. Add the roasted spices (break up the chillies)
  8. Grind the coconut and spices into a paste. Strain the paste through a cloth to extract the thick spicy coconut milk
  9. Heat another cup of water and repeat the process twice to extract the thin coconut milk
  10. Discard the left over coconut and spice residue
  11. Chop 1 small onion finely. Chop 4 green chillies. Chop 3 cloves garlic finely.
  12. Heat 3 tbsp oil in a Kadhai. Add 1/2 tsp mustard seeds and wait until they pop. Add 1 sprig curry leaves. Add the garlic, green chillies and onion. Fry on low flame for 5 min.
  13. In the meantime wash the prawns a couple of times and discard the water.
  14. Add the prawns to the Kadhai and fry for 2 min.
  15. Add a little water to the prawns to bring the temperature down to boiling point. The coconut milk may split if you add it to a very hot vessel so you need to lower the temperature.
  16. Add the thin coconut water and salt. Keep the flame on medium and stir until the mix just starts to boil. Immediately lower the flame and cook for 7 min. The coconut milk will split if it is boiled too vigorously.
  17. Add the thick coconut milk and kokum. If you don't have kokum, you can use tamarind pulp. Stir and heat it until just before it boils. Switch off the flame.
  18. Serve with rice.

When they start to pop, add the onion and garlic. Prawn Curry With Coconut Milk (Goan Style) Goan Caldine or Caldinho is a mild and delicious, yellow seafood curry made with few spices and coconut milk extract. Remove the skillet from the heat and stir in the vinegar. Season with salt and serve right away. Bring to a boil and add the shrimp and any accumulated juices.

So that is going to wrap it up with this exceptional food goan style prawn curry recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!