Saraswat Prawn Curry
Plump Konkan coast prawns in a rich coconut-kokum gravy — fresh coconut ground with dried red chilli, coriander, cumin, and turmeric into a paste, thinned with water, the prawns added and simmered briefly, finished with kokum sol and a tempering of mustard seeds, curry leaves, and dried red chilli in coconut oil. The Saraswat prawn curry is less spiced than the Goan prawn curry and uses kokum rather than tamarind; its flavour is rounder and the coconut paste is ground finer for a smoother texture. Made for celebrations when large, fresh tiger prawns are available from the Konkan coast market.
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Recipe
Ingredients
|
250 grams | Prawn , cleaned and deveined |
|
1 cup | Coconut , freshly grated |
|
1 medium | Onion , finely chopped |
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2 tablespoons | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Tamarind paste |
|
2 cloves | Garlic , finely chopped |
|
1 inch | Ginger , finely chopped |
|
2 | Green Chili , slit |
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1 cup | Water |
|
— | Salt , to taste |
Instructions
- 1 Grind the grated coconut, turmeric powder, red chili powder, coriander powder, garlic, ginger, and green chilies into a smooth paste using a little water.
- 2 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Add the ground coconut paste to the pan and cook for 5-7 minutes on medium heat.
- 5 Add tamarind paste and water, and bring the mixture to a gentle boil.
- 6 Add the prawns and salt to taste, and cook for another 5-7 minutes until the prawns are cooked through.
- 7 Adjust the consistency of the curry with water if needed, and simmer for another 2-3 minutes.
- 8 Serve hot with steamed rice.
Tips
For an authentic flavor, use fresh coconut and adjust the spice level according to your preference.