Goan Prawn Curry With Drumsticks
Prawn and drumstick curry is a pretty traditional dish, prepared in most Goan households. This is the base for a basic fish/prawn curry. Then the addition of okra, drumsticks, raw mango etc simply adds a little extra flavor. Sharing my grandma's recipe to make this classic Goan prawn curry!
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 lb /approx 250 grams (10-12 large shrimps)
- 3 whole drumsticks, cut in 2-inch pieces ( I used frozen drumstick pieces)
- 5-6 dry red Kashmiri chilies
- 6 peppercorns
- 1/4 tsp cumin seeds
- 4 cloves of garlic
- 1/4 tsp turmeric powder
- 1 tbsp coriander seeds
- Lime size ball tamarind
- A little more than 1/2 cup freshly grated coconut
- 1/2 cup roughly chopped onions
- 1 tbsp oil, I prefer to use coconut oil
- Pinch of sugar, optional
- salt, to taste
Instructions
- Shell & devein the shrimps, wash them well. Apply salt and set aside for 5 minutes.
- Add grated coconut, Kashmiri chilies, cumin seeds, garlic, turmeric, coriander seeds, tamarind (remove the fibers and seeds) in a blender along with the roughly chopped onion. Grind to a smooth paste, using water as required.
- Heat oil in a heavy bottomed pot, add the ground masala paste, sauté for about 5 minutes on medium heat until it starts bubbling.
- Rinse the grinder jar with about 1 & 1/2 to 2 cups water and add to the sauteed masala (You can add more or less water depending on desired thickness of gravy) mix well and bring to a boil. Add a pinch of sugar.
- Now add drumsticks, cover and let it simmer for about 10 -15 minutes. Then add shrimps and let it cook until done, another 5 minutes. Check for seasonings, adjust with more salt or sugar. Serve with hot steamed rice or pav bread.
Notes
- You may skip adding the onions in the paste, and dice it finely and saute in little oil instead. Then add the ground paste and follow the rest of the recipe.
- Skip adding drumsticks for a plain Goan prawn curry.