Photograph of the finished Prawn curry Goa

India · Tôm nấu cà ri dừa kokum Goa

Prawn curry Goa

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.4 kg
  • Photograph of Coconut milk Coconut milk 800 ml
  • Photograph of Dried chillies Dried chillies 28
  • Photograph of Dried kokum fruit Dried kokum fruit 48 g
  • Photograph of Shredded coconut Shredded coconut 240 g
  • Photograph of Coriander seed powder Coriander seed powder 24 g
  • Photograph of Shallots Shallots 20
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Long beans Long beans 140 ml
  • Photograph of Salt Salt 24 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Toast the grated coconut with coriander seeds and dried chili peppers in a dry pan until browned.
  2. 2 Grind the roasted mixture with turmeric and a little water to make a reddish-brown sauce.
  3. 3 The sauce, which contains roasted shredded coconut, is different from the Kerala version which only uses curry paste and leaves.
  4. 4 Sauté the shallots in coconut oil, then add the sauce and simmer for 8 minutes until the oil rises to the surface.
  5. 5 Pour in the coconut milk and soaked kokum, then simmer gently for 6 minutes.
  6. 6 Add the shrimp and cook for exactly 4 minutes, then turn off the heat. Cooking the shrimp longer will make them tough.

With an appliance

  • Microwave 38 min

    Replace step 6: drop the shrimp into the hot sauce, partially cover, and microwave at 500W for 2 minutes, then remove immediately; compared to cooking on the stovetop for 4 minutes, the shrimp cooks 2 minutes faster and is less tough due to the earlier heat cut-off. The roasting, grinding, and sauce preparation in steps 1–5 remain unchanged to allow the coconut oil to release its aroma.

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