Goan Prawn Curry

Step 1 -

Wash, pat dry and keep the prawns/ shrimp aside.

Step 2 -

In a small pan, dry roast the coriander seeds, cumin and black peppercorns for 2 minutes only until lightly fragnant. Do not burn. Cool and keep aside.

Step 3 -

In a blender, add all the ingredients for the wet paste/ masala and grind to a smooth paste. Feel free to add a tbsp of extra water to make a smooth paste.

Step 4 -

Heat a heavy bottomed pan and add the oil. Once warm, add the chopped onions and saute them over medium heat until they are light golden brown.

Step 5 -

Add the chopped tomatoes and let them cook and soften for about 5 minites.

Step 6 -

Keep the flame low and add the ground wet (masala) paste. Cook this for 5 minutes after which stir in the mix of coconut milk and water. Bring this mixture to a boil.

Step 7 -

Add the prawns and let them simmer. At this stage, you may add in 1-2 slit green chillies depending upon your heat tolerance.

Step 8 -

After the prawns have simmered on low to medium flame for about 7-9 minutes, mix in 1-2 tsp jaggery powder and add salt to taste.

Step 9 -

Switch off the flame after 2 minutes and mix in chopped coriander leaves.

Step 10 -

Serve hot with steamed rice.