Ingredients I (cleaning)

• Prawns – 1/2 kg 
• Salt – 1 tsp
• Water

Ingredients II (For marination)

• Prawns – 1/2 kg
• Ginger garlic paste – 1 tsp
• Turmeric powder – 1/4 tsp
• Chilli powder – 1/2 tsp
• Salt – 2 pinch

Ingredients III (To grind)

• Prawns – 6 to 8 (with or without marination)
• Grated Coconut – 1/2 cup
• Red chillies(Dry) – 2 to 3
• Cumin seeds – 1/4 tsp
• Water – 1/4 cup

Ingredients IV

• Oil – 3 tsp
• Cumin seeds – 1/4 tsp
• Onion – 1 (big – finely chopped)
• Tomato – 1 (big – finely chopped)
• Coriander powder – 1/2 tsp
• Salt – as per taste
• Curry leaves – few
• Coriander leaves – for garnishing

Method

• Wash and remove the black thread of the prawns.
• Clean with salt. 
• Marinate the prawns with the Ingredients II (for marination) for 20 to 30 min.
• Grind the Ingredients III (To grind) and make a paste and keep aside.
• In a vessel, add oil and when hot, add the cumin seeds.
• Add the onions and curry leaves.
• When onions become soft, add the tomato, coriander powder and salt.
• Now add in the marinated prawns.
• No need to add water, as the shrimp/prawn itself leaves out water. 
• When the shrimps starts curling, add in the grinded paste. 
• At this stage, if you feel, the curry is thick, can add little water.
• Allow to cook for 10 min.
• When the prawns are cooked, garnish with coriander leaves and serve hot with steamed rice or chappathi or roti. 

Note:

• Instead of grated coconut, coconut milk can be added.
• Instead of Red chillies, green chillies can be added.

The post Goan Shrimp Curry appeared first on Learning-to-cook.