Goan prawn masala
Fiery hot shrimp curry adjusted to normal palates
The first recipe back has to start with prawns. I overdosed on prawns in India. We ate them grilled on the tandoor, curried and even cooked in dhal!
My recipe is for prawns cooked the Goan way. Goa needs no introduction for ravers, beach lovers and sun seekers. But for food lovers everywhere Goan grub is the fiesty cousin of an everyday curry.
It is home to the original pork vindaloo and a variety of seafood dishes cooked in high chilli, vinegar and a medley of spices. NOT for the faint hearted!
I have toned my recipe down slightly to meet everyone’s taste buds. From my two previous visits to Goa I know that usually little shrimps are used for this dish rather than the king prawn variety.
2 tsp whole cumin
1 tsp turmeric powder
2 whole dry red chillies
1 large onion finely sliced
2 tbsp oil
3 tbsp white vinegar
Make a paste of all the ingredients, except the oil, prawns and onion. Heat the oil and when hot, fry the onions.
When the onions are brown, add the masala paste and fry on a high heat until the oil leaves the masala.
The pungent smell, as always, will go when the masala is cooked. Now add the prawns. Stir until the prawns are cooked. Add salt to taste.
This entry was posted on Friday, December 15th, 2006 at 10:48 am and is filed under Fish, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.