Ingredients: Prep. Time: 20 Minutes, Serves: 4
15-20 Prawns / Shrimps
1/2 cup grated coconut(coconut of small size)
1 marble sized ball of tamarind
1 teaspoon turmeric powder
2-3 dry red chilies / byadgi chilies / shepda in Konkani
1/2 teaspoon coriander seeds
1/2 chopped onion
1 teaspoon oil
For marinating the prawns:
1 tablespoon turmeric powder
1/2 tablespoon chili powder
1 teaspoon salt
De-shell the prawns. Remove the thick black thread that is there in the middle of the Prawns back. This is also known as back-bone.
Apply the turmeric powder, chilli powder and salt. Leave this for minimum 30 Minutes.
If you want to marinate for longer time, then keep the marinated prawns in refrigerator.
For the gravy:
Grind, grated coconut, turmeric powder,tamarind,peppercorns,coriander and red chillies. After grinding the gravy is ready in which prawns will be cooked.
In an aluminium bowl, add 1/4 cup water and prawns. Add 2 tablespoon ground gravy to this. Let it cook for 10 mins.
Then pour in the rest of the ground gravy and stir. Add water 1/2 cup and cook on a medium flame for 2 Min’s.
Let it get cooked for another 10 Min’s.
Switch of the gas.
Now in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets burnt. After this gets burnt, give a tadka of burnt onion to the gravy and close the lid.
Add salt to taste. Remember that the prawns were marinated with salt. So add only 1/2 tsp salt first. Taste and add more if needed.
Note: The gravy should neither be too thick nor too thin.
The post has been updated with new images on 02-04-2017.
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