Prawns/Shrimp cooked with potatoes and tomatoes with fragrant spices.
Shrimp is very versatile. It tastes good fried, in rice dishes such as pulao, fried rice and biryani, grilled, in curries etc. You don’t have to put in a lot of effort to prepare any dish with shrimp as the flavor of shrimp itself is good enough to make it tasty.
This dish is coconut based like any other Goan curry. Coriander seeds, cloves, peppercorn and cinnamon impart the flavor to this dish along with red chillies. When made with fresh catch of shrimp, the curry turns out extremely flavorful.
- Shrimp, fresh or previously frozen & thawed - About 22 medium, peeled and de-veined
- Potato - 1 large, cubed
- Tomato - 1 medium, cubed
- Onion - 1 small, chopped
- Coriander leaves - 3-4 strands, extract leaves and chop
- Salt - to taste
- Coriander seeds - 4.5 tbpsn
- Cloves - 4
- Peppercorn - 6
- Cinnamon stick - 1/2 inch
- Red Chillies - 4
- Oil - 2 tspn
- Onion - 1 small, chopped or sliced
- Garlic clove - 1, minced
- Shredded Coconut, fresh or previously frozen & thawed - 1 Cup
- Turmeric powder - 1/2 tspn
- 1) Refer to the 'To Roast & Grind' section. Heat a pan over medium flame. Add the first 5 spices and dry roast them until aroma is let out. Color will change to light brown. Do not let it burn or turn black. Transfer these to a mixie/blender jar. In the same pan, add oil and onion, garlic. Saute till onion color changes to light golden. Add coconut and saute till coconut color changes to light golden. Add turmeric, mix well and switch off the flame.
- 2) Let cool. Add the coconut mixture to the jar and grind to a fine paste along with a marble sized ball of tamarind adding enough water.
- 3) In a pot, add shrimp, potato, tomato, onion, a teaspoon of salt, about 1/4th to half cup of the spice paste and water. Water should cover the shrimp-potato mixture. Cover with lid and cook over medium flame until the potato is cooked.
- 4) Add the remaining spice mixture. Adjust seasoning and consistency by adding required amount of water. Let it come to a boil. Add coriander leaves and switch off the flame. Serve with rice or roti.
- Serves: 6-8