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)? 

Ingredients
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.


Method
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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28 comments:

  1. THis curry looks delicious. Nava wanted to know if we can grow lemon grass in a pot.

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  2. love the dish and shrimp and eggplant combo looks so tempting, wish to grab curry and add it in rice and indulge it.

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  3. Nava this looks wonderful ! the pics are real tempting...I've only paired up brinjal and fish ,will try it with prawn the next time :)

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  4. I love these type of curry!! Goes well with prata!

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  5. Humi - yes, you can grow lemongrass in pots, should work fine.

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  6. Nava, i love this very much, got to try out your recipe. oh.... yummy.

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  7. Such a wonderful recipe and sure making me drool :)) I smell the lemon grass!

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  8. yummm.....exactly....deveining and removing smelll....big task... love the use of lemon grass.. Superb recipe.

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  9. The combination of brinjal and prawns...that's new to me. I'd love to try out this dish!

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  10. Amazing color of the dish.. must be delicious with the prawns !

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  11. have to try this combo of prawns and brinjal.. marvelous nava :)

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  12. Wonderful curry.. Love the addition of lemon grass..

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  13. The curry looks totally awesome, love it dear...

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  14. Love the combination of brinjal and shrimp .The curry looks so yummy .I like the flying plate :)

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  15. simply drooling here, wonderful preparation :-)

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  16. Prawns are one of my favs and I guess with eggplant it will further bring in a smoothness to the flavours of the entire menu.

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  17. Isn't it fullfilling to pick produce off your garden and cook, I'm sure it's fun. I don't cook a lot with those flavors, I am seriously inspired by you. MY family would love the curry.

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  18. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 11, 2013 at 5:15 PM

    Nava, I like lots of serai in curries and yours definitely is delish :)

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  19. I have heard mixing brinjal and shrimps .. Inviting photos

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  20. Very different and unique... Will definitely try it Nava :-)

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  21. yes...i can never cook prawns unless its deveined! Even when eating outside...I can be a rascal to devein my prawns before biting into them if they are visible.

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  22. oohh...yumm...this is so perfect curry...colour is so rich

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  23. We sooo like the way you combine the shrimps and the eggplants!! Looks so yummy! :)

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  24. I love prawns, this looks very different dish to me.. Nice blend of brinjal & prawns. Gotta try soon :)

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  25. Wow you grow lemon grass in your garden!! As usual great pics, Nava!!

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  26. I love love love lemongrass and kaffir lime! These two are a must in my Asian recipes. In fact I love lemongrass so much that I have experimented with desserts too and it just works. I am bookmarking this recipe. Lemongrass, prawns and brinjal...I have to make this:-)

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  27. I love love love lemongrass and kaffir lime! These two are a must in my Asian recipes. In fact I love lemongrass so much that I have experimented with desserts too and it just works. I am bookmarking this recipe. Lemongrass, prawns and brinjal...I have to make this:-)

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