Friday, August 9, 2013

Goan Prawn Curry

Goan Prawn Curry, aka Prawn Ambok Tik. Do I still have to go ahead and mention where Goan Prawn Curry originated from? Do I have to? Unless you still don't get it, I think I have to mention Goa, the state in western India and with coastline stretching along the Arabian Sea. Maybe that's why when we speak about Goan cuisine, naturally and most probably, their fresh sea catch will pop up on our mind and can you imagine how fresh prawns in Goa will be? Of course, our fresh prawns from our Malaysian waters must be saluted as well. Pretty much, more or less various sizes and types. Of course, prawns for this Goan Prawn Curry is from the wet market I headed to and for making this thick, creamy, spicy and aroma of spices heavenly lingering fish curry.

This Goan Prawn Curry I now strongly believe must be listed amongst the rest of the dishes from other parts of the world I have already shared with all of you (Caldo Verde/Portuguese Soup, Tofu Manchurian, Singapore Laksa, Vietnamese Steamed Fish, Ikan Balado, Malabar Fish Curry & Moroccan Chicken Stew). Moreover, there's no short of prawn dishes in this space of mine (Butter Prawns, Shrimp Pad Thai, Shrimp Pho, Prawn Petai Sambal, Grilled Spicy Prawn, Chinese Prawn Fritters & Sichuan Chilli Prawns). This and that, that and this, obviously today, its Goan Prawn Curry. Spices, chillies, coconut milk, tamarind, coriander leaves, brinjal and sizable prawns. Crazily tempting you right (Tamarind Prawn Curry, Bitter Gourd Prawn Curry, Devilled Prawns & Shrimp Coconut Milk)? 

15 medium size prawns - de-vein, rinse and pat dry. Leave the tail on.
1 medium size tomato - chopped
1/2 cup thick coconut milk
1 brinjal - cut into 1/2 inch rings
Tamarind juice - as needed
1/4 cup oil
Some coriander leaves
Salt to taste

For curry paste
6 dried red chillies (or as needed)
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1 tsp black pepper seeds
4 shallots
1/2 inch ginger
5 garlic cloves
1 tsp turmeric powder
** dry roast/quickly pan fry the first 4 ingredients and then, pulse with shallots, ginger, garlic and turmeric powder.

In heated oil, fry curry paste till aromatic and oil splits.
Add brinjal and pour 1/2 litre of water.
Stir and cook till brinjal is 3/4 cooked.
Add prawns, pour tamarind juice and add salt,
When prawns are "almost" cooked, pour in coconut milk.
Stir and off the heat.
Stir in coriander leaves.

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