Tangy kokam flavour and grated coconut beautifully blend with fresh prawns to create this comforting prawn curry. It drives away winter blues by putting you in a siesta mode. Let’s call it ‘susegado’ food, which mean ‘to relax’ in Goan. This recipe will be your lunchtime delight.
Ingredients:
500 gms prawn
Pinch of turmeric powder
1 slit green chilli
Pinch of kokum
1 medium-sized onion, sliced
100 ml cooking oil
For the curry paste
125 gms coconut, grated
1 or 2 whole red chilli
1/2 tso coriander powder
2-3 cloves
1/2 tsp cumin seeds
1 cm piece of ginger
3-4 garlic pods
Salt to taste
500 ml water
Method:
1. Prepare the curry paste by grinding the above ingredients to form a smooth paste.
2. Marinate the prawns with salt and turmeric. Allow it to rest for five minutes.
3. Pour oil in a pan. Add sliced onions and gently stir till they turn brown.
4. Add prawn curry paste and water to the marinated prawns and put them in the pan.
5. As the prawns get cooked, add kokum and green chilli.
6. Add salt and let it cook.
7. Serve hot with steamed rice.
Recipe Courtesy: The Suryaa Hotel, New Delhi
Image Courtesy: Shutterstock
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