Goan Prawn Curry II

This is the 2nd Goan Prawn recipe that I am sharing with you. This spicy gravy is tempered with coconut milk that makes all the more yummy.

Ingredients:

Prawns: 25, big

For the Masala: Kashmir red chillies: 15Coriander seeds: 1 and 1/2 tbspPeppercorns: 3/4 tbspCumin seeds: 1 and 1/2 tspGarlic: 9 clovesTurmeric powder: 1 tspCoconut: 3/4 cup, grated

For the Gravy:

Onion: 3/4 cup, finely chopped
Tomatoes: 3/4 cup, finely chopped
Ginger paste: 1 and 1/2 tbsp
Salt to taste
Curry leaves: 1 sprig
Oil: 3 tbsp
Coconut milk: 1 and 1/2 cup

Method:

1. Clean, de- vein and wash the prawns. Put them in a colander, to drain water. Take them in a bowl add salt and a pinch of turmeric, mix well keep aside.

2. Grind the red chillies, peppercorns, onions, garlic cloves,turmeric powder,grated coconut,coriander and cumin seeds, to a smooth paste, keep aside.

3.In a pan, heat oil and add the chopped onions. Saute the onions till they are a light golden brown, add the ginger paste and stir for 2-3 minutes.

4. Add the chopped tomatoes, stir, close and cook the tomatoes for 5-7 minutes, till they are mushy.

5.Add the ground masala and salt to the masala mix, close and cook for 4 minutes. Add 1 and 1/2 cup of water and mix well. Check the seasoning.

6. Reduce the flame and simmer the masala for 10-15 minutes till the masala changes color and gets dark.

7. Add the prawns and coconut milk to the gravy and cook for 5-7 minutes.

8.Add the curry leaves, mix well and switch off the gas. Let the curry settle for 5 minutes.

9. Transfer to a serving dish and serve hot with boiled rice.