A spicy, tangy and creamy seafood curry that is easy to make and perfect for a weeknight meal. The list of ingredients (and steps) may seem daunting to those who are unfamiliar with Indian cooking. However, once you have your mise en place taken care of, the curry comes together quickly. Generally Goan curries rely on kokum (Garcenia indica) for tang. I have improvised with tamarind paste because it was readily available to me. Whilst fresh coconut milk is ideal, canned works well too. This seafood curry is best served with steamed rice. Vegetarians may use paneer or boiled eggs in place of prawns.

Recipe

Goan Style Prawn Curry

(Serves 2-3)

Ingredients

400 grams or about 30 medium-sized tail-on prawns, shelled, deveined and rinsed
8-10 Kashmiri, Goan (Aldona or Canacona) or Byadgi dried red chillies
2 tsp coriander seeds
1 tsp cumin seeds
1/8 tsp fenugreek seeds
1 clove
1 green cardamom
1/2 tsp turmeric powder, divided
2 tbsp tamarind paste (homemade or store-bought; adjust the quantity depending on how sour the paste is)
4 garlic cloves
1” piece ginger, lightly smashed
1 cup thin coconut milk* (second press)
1 1/4 cups water
Salt to taste
1 tbsp oil
8 -10 fresh curry leaves
3/4 cup thick coconut milk (first press or canned)
2 tsp powdered jaggery (or to taste)
1 tbsp chopped cilantro to garnish

Method

In a bowl, marinate the prawns with 1/4 tsp turmeric and 1/4 tsp salt and set aside.

In a pan, lightly roast the dry red chillies, coriander seeds, cumin seeds , fenugreek seeds, clove and cardamom over medium-low heat for 3-4 minutes. Cool and transfer the toasted spices to a blender along with 1/4 tsp turmeric powder, tamarind paste, garlic cloves and 1/4 cup of water. Blend until completely smooth.

Transfer this paste to a heavy based pan. Pour 1 cup of water into to the blender and pulse to dissolve the remaining paste. Add this to the pan along with the crushed ginger and the thin coconut milk. Stir well and bring the mixture to a boil over medium heat.

Once it boils, lower the heat and simmer for about 15 minutes or until the raw smell of the garlic and ginger disappears.

Meanwhile, heat 1 tbsp oil in a frying pan. Add the curry leaves and marinated prawns and fry until the tails turn pink and the prawns curl up. Add them to the curry.

Stir in the thick coconut milk and and simmer uncovered for 4-5 minutes or until the prawns are tender.

Remove the piece of ginger from the curry and discard. Add the powdered jaggery. Taste and balance the flavors according to your preference - add more salt, tamarind paste or jaggery, if needed. Simmer for a few more minutes, then turn off the heat.

Garnish the prawn curry with chopped cilantro and serve hot along with steamed rice and poppadoms.

*If using canned coconut milk, dilute 1/4 cup with 3/4 cup water and use in place of the thin coconut milk.