Goan Samarachi Kodi
A pungent, deeply flavoured coconut curry made with dried salted prawns (samar) — a staple in Goan Saraswat Hindu households, especially during the monsoon when fresh seafood is unavailable. The fermented-dried prawn funk is the defining characteristic.
Cuisines
Saraswat
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | dried prawns |
| 1 cup | fresh grated coconut |
| 5 | dry red chilies |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 4 | black peppercorns |
| 1 small | ball of tamarind |
| 1 tablespoon | vegetable oil |
| 1 | onion, finely chopped |
| 1 teaspoon | salt |
| 2 cups | water |
Instructions
- 1 Rinse the dried prawns in water and set aside.
- 2 In a pan, dry roast the red chilies, coriander seeds, cumin seeds, and black peppercorns until fragrant.
- 3 Grind the roasted spices along with grated coconut and turmeric powder into a fine paste using a little water.
- 4 Soak the tamarind in warm water and extract the pulp.
- 5 Heat oil in a pan and sauté the onions until golden brown.
- 6 Add the ground spice paste and sauté for a few minutes until the oil starts to separate.
- 7 Add the rinsed prawns and sauté for another 2-3 minutes.
- 8 Pour in the tamarind pulp and water, and bring the mixture to a boil.
- 9 Reduce the heat and simmer for about 15-20 minutes until the prawns are cooked and the curry thickens.
- 10 Season with salt to taste and serve hot with steamed rice.
Tips
Adjust the amount of tamarind to your taste preference for a more or less tangy curry.