Goan Prawn Curry
|Raw tiger prawns||600 Gram (Large)|
|Vegetable oil||5 Tablespoon|
|Fresh ginger||2 Tablespoon|
|Turmeric powder||1 Pinch|
|Chili powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Coconut cream||60 Milliliter|
|Coconut milk||160 Milliliter|
|Tamarind water||2 Tablespoon (Fresh And Sieved)|
Fry the sliced onions in hot oil for 10 minutes or till they get golden brown.
Add the ginger and green chilli and fry for 1 minute.
Mix the turmeric, coriander, cumin and chilli powders.
Now add and saute the coconut cream until the oil separates out from the mix.
Pour the mixture of coconut milk and tamarind and bring the sauce to a boil and cook for 15 minutes at low flame.
Add salt to taste.
Dip the prawns into the sauce, and gently simmer for about 5 minutes or until the prawns are cooked.
The sauce should be of pouring consistency.
Garnish with shredded spring onion.