Goan Prawn Curry

Hello people of the earth! (Or, outside too. I can't be partial, you know?)

Goa is one of my favorite places in the whole wide world. And being in 12th, you can rarely go anywhere. It's house-school-tuition arrest basically. And it's less miserable than I just made it sound. So, what do you do when you're nostalgic about "those easy days"? (don't worry everyone talks like this, it isn't just me. I'm pretty normal.)

Answer: Eat.

(Tip: no matter what the question is, if you say "eat", I'll give you 10/10)

And nothing reminds me of Goa more than a big bowl of coconut-y prawn curry with plain steamed rice. Not a thing. And the funny part? I didn't even have a prawn curry when I was there! Well, maybe I'm not THAT normal. Maybe it's the idea of a steaming hot yellow seafood curry and plain rice that fits perfectly with the idea of sitting by the beach, chill in the air, drink in your hand, wondering about "those easy days". Paints a perfect picture.



INGREDIENTS AND METHOD

1. Marinating the prawns

What you'll need:

Method:

Marinate! Duh. And refrigerate for 30 min-1 hour.

2. Making the Curry Paste

What you'll need

Method

Heat 1 tbsp. oil in a non-stick pan.

Add the onion, ginger and garlic and cook till the onion becomes translucent.

Add in the coconut and mix.

Take this mixture off the heat and let it cool slightly.

Add the onion-coconut mixture with the remaining ingredients to a mixer jar and process till a smooth paste is formed. Add water if required.

 End result.

3. Making the Prawn Curry

What you'll need:

 Method

Sauté the onion, ginger and garlic in oil for 1-2 min.

Add in the prawns and cook for 1 minute, stirring occasionally.

Add in the prepared curry paste.

 Add the coconut milk and let it cook, lid on, for 3-4 minutes, until the fellow crustacean is cooked to perfection. :)

 Serve with steamed white rice.

❤