Easiest Way to Prepare Thomas Keller The Star of Prawn Curries – Goan Prawn Curry Recipe

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, the star of prawn curries – goan prawn curry recipe. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook the star of prawn curries – goan prawn curry recipe using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make The Star of Prawn Curries – Goan Prawn Curry Recipe:

1. Get 500 g deveined and deshelled prawns
2. Get 3-4 slit green chilies
3. Prepare 1 small onion, finely chopped
4. Prepare 1 tablespoon coconut oil
5. Get 1 cup fresh coconut milk, thickly extracted
6. Take 2 garlic cloves, medium
7. Get 1/2 inch ginger
8. Prepare 3 red dried chili peppers
9. Prepare 1 half teaspoon of coriander seeds
10. Get 1/2 tsp cumin seeds
11. Prepare 1/2 tsp turmeric powder
12. Take 1/2 tsp black peppercorns
13. Make ready 1 tsp tamarind pulp
14. Get Fresh coriander leaves for garnishing

Steps to make The Star of Prawn Curries – Goan Prawn Curry Recipe:

1. Take the prawns and marinate them in chopped green chilies, onion, and salt for 15 minutes.
2. Set aside a few dried red chilies and soak them for 10 minutes in warm water.
3. Grind ginger, cumin seeds, coriander seeds, garlic, dried red chili, peppercorns, and turmeric powder into a fine paste with a little water.
4. Cook the marinated prawns for around 2 minutes on a medium flame with some coconut oil.
5. After that, stir in the ground spice paste thoroughly. Bring to a boil with the thin coconut milk extract or a 200 mL can of coconut milk and tamarind pulp. Simmer the prawns until they are almost finished on a low flame.
6. Before adding the thick coconut milk extract, change the seasoning. Cook for another 30 seconds to 1 minute on low heat, stirring constantly. If you're using fresh coconut milk, keep the heat low or the milk will break.
7. Garnish the curry with fresh coriander leaves at the top. Allow at least 30 minutes for the curry to rest before serving.
8. Serve hot with steamed white rice.

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