Goan Prawn Curry | Goan Seafood Curry | Best Goan Curry

We all know that Goa is known for its seafood curries. Right from shrimp and fish to lobsters they make it all. Goan curries mostly tend to have coconut and spiciness and if you are a seafood lover then this is something that you need to try atleast once in your life. I mean it its so yum and make you want for more.

I tried this curry last week and was a bit bumped with the idea of grinding prawns and adding to the curry, I have never ground raw meat and added to a curry and was wondering how it would taste, but nevertheless it resulted in the most tasty curry that I had ever come across. I used to always wonder whats the secret ingredient to some really good non-veg curries and wondered how to replicate it in my kitchen. This curry goes well with rice or chappati and if you are the type that simply loves to stir rice in the kadai masal and have this is the ultimate recipe you need to try. Well my food tester Husband loved it and kept asking for more and we plan to make this again :-)

Prep & cook time - 25 mins
Serves - 3 

Ingredients

King prawns (medium sized) with tails optional - 500 gms
Onion - 1 big finely chopped
Bay leaf - 1
Cardamom pods - 2-3 
Cloves - 2-3 
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Pepper powder - 1/4-1/2 tsp  
Garam Masala - a generous pinch
Salt - to taste
Oil - 3 tbsp

To Soak & grind:
Dry red chilli - 3-4 
Jeera/ Cumin - 1/2 tsp
Vinegar - 2 tbsp

To grind:
Mustard seeds - 1/4 tsp
Grated coconut - 1/4 cup
Tomato - 1 big quartered and pureed
ginger-garlic paste or whole ginger and garlic - 1 tbsp

Method 

• In a small bowl soak the red chilli and cumin seeds with vinegar and set aside. In a large, side kadai/ non stick pan, heat oil add the whole spices, once they release a lovely aroma add the onions and let it fry until they turn brown in medium flame
• Take the ingredients to grind and make it into a nice paste, to this add the soaked red chilli and cumin seeds along with 3-4 raw shrimp/ prawns and grind it again.
• Once the onions brown add the puree and let it cook in medium flame, once it starts to boil add the masala powders except the garam masala and cook until the water evaporates and turns into a thick mass which releases oil. It would take close to 6-7 minutes and keep stirring continuously.
• Now add the remaining prawns/ shrimp and stir well such that they are well coated with the paste and add 1/2 cup water and bring to a boil. Let this cook for 5--7 minutes until you reach the desired consistency

Cooks Wisdom

- Its ideal to use uncooked prawns that have the natural greyish color to get the best flavors in your curry. 

- Adjust the use of pepper as per your spice tolerance

- You can use fish to the curry if you do not have prawns

Serve hot with your favorite rice or chappthi