Goa-Inspired Prawn Curry

June 13, 2020

@thepeppercook

I love cooking seafood because it's easy, quick, and absorbs so many favours. I had lots of fun last year creating this recipe and collaborating with the team from Cambay Tiger to shoot this video (not to mention that the prawns were plump and delicious!) The red chili paste in these prawns is inspired by the spicy Recheado masala used to stuff fish, which I fell in love with on my last trip to Goa. These Goa-inspired prawns are easy peasy and this recipe will be a big hit with both your family and friends!

2-4 people as part of a meal

350- 400 grams about 20 pieces medium-large prawns ( cleaned deveined without shell )
1 teaspoon salt or to taste
1 teaspoon ground turmeric
5 piece of ginger ( chopped, divided )
6 cloves garlic ( roughly chopped divided )
1 small onion about 3” diameter ( sliced thinly )
3 tablespoons Goa-inspired red chili paste ( see below )
3 tablespoons coconut oil
Goa - Inspired Red Chili Paste:
15 dry Kashmiri chilies
150 milliliters malt vinegar
5 cloves garlic ( about 15g )
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
2 tablespoons jaggery
1 teaspoon rock salt

Marinate clean prawns with salt, turmeric, and half of the chopped ginger and garlic.

Heat oil in a frying pan on medium heat, add remaining ginger, garlic and fry until the bits start changing...

See the full directions on my site

Nutritions

Calories
19199

Sodium
4688mg
195% DV

Fat
1594g
2452% DV

Protein
734g
1468% DV

Carbs
819g
278% DV

Fiber
574g
2298% DV