Prawn Curry with Hog Plum (Ambade)
A tangy, mildly spiced Goan coconut curry made with prawns and fresh green hog plums (ambade) — a seasonal favorite best served with steamed rice.
Servings 4 People
Ingredients
Ingredients:
- 15 –20 prawns/shrimp de-shelled and de-veined
- 4 –5 hog plums ambade, peeled
For the gravy:
- ½ cup grated coconut
- ½ marble-sized ball of tamarind
- 1 teaspoon turmeric powder
- 2 –3 dry red chilies byadgi/Kashmiri
- 5 black peppercorns
- ½ teaspoon coriander seeds
- ½ onion chopped
For marinating the prawns:
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon salt
Instructions
- Apply turmeric powder, chili powder, and salt to the prawns. Marinate for at least 30 minutes (refrigerate if marinating longer).
- Grind grated coconut with turmeric powder, tamarind, peppercorns, coriander seeds, and red chilies with ¾ cup water.
- In a kadai, add ½ cup water, prawns, peeled hog plums, and chopped onion. Stir in 2 tablespoons of the ground gravy and cook for 10 minutes.
- Pour in the remaining gravy and stir. If too thick, add ¼ cup water and simmer 10 more minutes.
- Add salt to taste, starting with ½ teaspoon since the prawns are already marinated with some.
- Switch off the heat once cooked through.
Video
Notes
The gravy should be neither too thick nor too thin.
Less tamarind is used here than in a typical prawn curry, since hog plums are already quite sour.
Less tamarind is used here than in a typical prawn curry, since hog plums are already quite sour.