Here is an authentic goan prawn’s curry I made for Sunday lunch. As I mentioned in my previous fish curry posts- give this curry a standing time for the prawn taste to seep into the curry. You can replace drumsticks with ladyfingers or brinjals or radish or turnips or raw mango. It tastes amazing.
1 cup shelled prawns,
3 drumsticks cut into pieces,
1 medium sized grated coconut,
12 dry red chilies (I used the thin long variety called Bedgye),
8 dry red goan chilies (optional),
1 tsp coriander seeds,
5 cloves of garlic,
7 to 8 fenugreek seeds,
5 to 6 pepper corns,
½ tsp turmeric powder,
3 tsp tamarind extract,
1/4th piece of onion,
1 green chili,
3/4th onion finely chopped,
2 tsp oil,
Salt to taste,
Apply little salt to the prawns are keep them aside.
Heat 1 tsp oil in a pan and fry coriander seeds, fenugreek seeds and red chilies separately and keep them aside.
Grind together coconut, red chilies, coriander seeds, and garlic, 1/4th piece of onion, turmeric powder, tamarind extract, pepper corns and green chili with sufficient water to a very fine paste.
Now add fenugreek seeds and grind for 2 to3 minutes.
Heat oil in a pan and fry finely chopped onion till brown.
Add drumsticks and water and little salt. Allow the drumsticks to cook.
Add prawns and cook for another 2 minutes.
Now add the ground masala and adjust water and salt.
Allow the curry to boil for 5 to 6 minutes.
Serve with hot rice.