Relish this Goan recipe from chef Linda d`mello of hotel Alila Diwa, Goa.
1 cup peeled and de-viened tiger prawns
2 cups freshly grated coconut
½ cup Kashmiri red chillies
½ cup coriander seeds
1 tsp cumin seeds
1 tsp turmeric powder
2 tbsp tamarind puree
2 pods garlic
2 nos slit green chillies
1 nos medium onion chopped
1 nos tomato wedges
Sugar to taste
Salt to taste
1 tbsp vegetable oil
Marinate the prawns with salt.
Blend all the dry ingredients with fresh coconut.
Blend twice and strain, add the strained tamarind puree.
Saute onion in a pan followed by tomatoes and chillies.
Add the strained juice into the pan.
Cook till harmonious flavours emanate from the pan and the consistency gets thick.
Add the prawns, cook till done.
Season the curry and finally garnish with freshly chopped coriander.
Serve hot with steamed Goan unpolished rice.