Among all the crustaceans available in Goa, prawns are the most popular. Prawns found in streams and rivers close to the sea are most tasty. In Goa, prawns are cultivated in salt pans which are opened at high tide and close at low tide. These prawns are costly but very much in demand and highly regarded among the Goans.
Ingredients: (Serves 4-6)
- 100 g/3½ oz grated coconut
- 1 tablespoon chilli powder
- 1 teaspoon ground turmeric
- 1 red onion, medium, peeled and sliced
- 1 tablespoon tamarind pulp
- 2 tablespoons cooking oil
- 500 g/1 lb 1½ oz tiger prawns (shrimps), peeled, deveined and cleaned
- A pinch of asafoetida
- 1 green mango, small, about 100 g/3½ oz, peeled and cut into cubes
- Salt to taste
- Ground black pepper to taste
Blend grated coconut, chilli powder, ground turmeric, half the onion and tamarind pulp into a fine paste.
Heat oil in a large pan and fry paste until aromatic. Add remaining onion, prawns, asafoetida and 450 ml (15 fl oz / 1 4⁄5 cups) water. Cook for 3-4 minutes, then add 1 liter/32 fl oz/4 cups water. Stir to mix. Add mango and cook for another 3 minutes.
Season curry with salt and pepper. Remove from heat and serve hot with steamed rice.