Every time I visit Goa, I come back home with more than just memories of blurry nights fueled with a lot of alcohol and dancing or long days spent lounging on the beach stuffing my face at a shack. I come back with treasures like Goan sausage, Bebinca which I’ve recently developed a taste for and alcohol at soul satisfying rates.
My last trip to Goa had me living in the lap of luxury at the Grand Hyatt Goa and while there was not enough time to dance the nights away or spend days rolling in the sand, I managed to enjoy my blissful trip come home with more treasures and then some!
The hotel arranged an impromptu session with their chefs from their exquisite Indian restaurant Chulha to give me a personal masterclass and teach me the one thing I’ve been dying to get right – an authentic Goan prawn curry.
There is nothing more delightful than a spicy well balanced Goan style prawn curry. It’s hard to say if any recipe is authentic enough because everyone has their own secret ingredients and their way of making it, but I have to say the Grand Hyatt Goa style is pretty darn tasty! If you’ve eaten a meal at Chulha, you will agree that sharing their recipe with me is a privilege. If you haven’t eaten there well, watcha waiting for ? Goooo !! Now !! oh and get the thali, it’s the best way to experience a bit of everything or do what I usually do, leave it to the professionals and eat whatever they decide to serve you. If a Goan trip is still in the distant future then try your hand at this recipe till then. It’ll be like having a slice of Goa on your plate at home. A big thank you to the chefs who taught Tiny, I tried this recipe more than once and it’s become a Sunday lunch favourite 🙂 Enjoy!
For the curry paste :
1/2 a grated coconut
4 tsp coriander seed
1tsp cummin seed
2 tsp black pepper
21/2 tbsp chopped ginger
5 tbsp chopped garlic ( 1/2 cup of cloves)
20 soaked whole red chilly ( soak for 15 mins in water) if you want it less spicy then about 13 chilly
4 tsp turmeric powder
2 tsp tamarind paste
2 medium onions sliced
salt to taste
water as required
Take all the ingredients and mix well into a fine paste.
400 grams peeled prawns
3/4 tsp turmeric powder
2 tsp lemon juice
2 tsp ginger garlic paste
1/2 – 1 tsp salt
Take all the ingredients and mix it with the prawns. Mix it well and keep it aside for about 30 minutes.
Prawn Curry The curry paste which you have made
4 pieces kokum
3 tbsp oil
2 tbsp ginger garlic paste
4 slit green chilly
Heat the oil in a pan and add the ginger garlic paste, let it cook for about 2 minutes. Add the curry paste and cook it for about 25 minutes. Some recipes say cook for 15 minutes but in my experience if the paste is thick it needs to fry and cook well or else it will give you an upset stomach. Cook it well. If it needs longer then let it cook.
Add a cup of water as well as the kokum prawns and green chilly. Cook for about 5 minutes till the prawns become soft. ( you could add the kokum and chilly after you add the prawns as well ).
Add salt to taste. If you feel the curry is too thick as most Goan curries should be, you can add more water to thin it out. Don’t overcook the prawns though. Try and cook the curry and add the water to thin it out as much as you like before you add the prawn.
Serve hot with steamed rice or bread / chappati and enjoy!