Goan Prawn Curry With Hog Plum (Ambade)
We prepare different variations of Goan prawn curry. One such variation is Goan prawn curry with hog plums or “ambade”. In Konkani, hog plums are known as ambade which have a sweet and sour taste depending on the ripeness. This hog plum curry with prawn is made in a mildly spiced coconut-based curry. Goan prawn and coconut curry with hog plum tastes spicy and tangy.
Servings 4 People
- 15-20 Prawns / Shrimps de-shelled and de-veined
- 4-5 5 hog plums ambade, peeled
- 1/2 cup grated coconut coconut of small size
- 1/2 tamarind marble sized ball
- 1 teaspoon turmeric powder
- 2-3 dry red chilies byadgi chilies / shepda in Konkani / Kashmiri red chilies
- 5 black pepper corns
- 1/2 teaspoon coriander seeds
- 1/2 onion chopped
For marinating the prawns:
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
Grind grated coconut, turmeric powder, tamarind, peppercorns, coriander, and red chilies by adding 3/4th cup water.
In a kadai, add 1/2 cup water, prawns, peeled ambade (hog plums) and chopped onion. Add 2 tablespoon ground gravy to this. Let it cook for 10 minutes.
Then pour the remaining gravy from mixer/grinder and stir. If gravy becomes thick, add ¼ th cup water and simmer for 10 minutes.
Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.
Switch off the gas.
- The prawns curry gravy should neither be too thick nor too thin.
- Remember that the prawns were marinated with salt.
- I have added less tamarind to the prawn’s curry then I would have usually added as hog plums are bit sour.