Goan Prawn Curry Recipe
Sungta Humaan
(AKA Jhinga Kari)
Goan Prawn 'Curry'
Submitted By: Taz

Ingredients:

½ lb Tiger OR King Prawns (Jhinga) - deveined and shelled
½ tsp Turmeric Powder (Haldi)
½ tsp Kosher Salt (Namak) - or to taste

Kari:
½ medium Onion (Pyaz) - small chopped
1 Can (15 oz) Unsweetened Coconut Milk (Nariyal ka Doodh)
4-6 Fresh Curry Leaves (Kaddi Patta)
2 Tbs Coconut Oil (Nariyal ka Tel) - can substitute olive or grape seed oil
1 tsp Tamarind Concentrate (Imli)
¼ tsp Granulated Sugar (Chini)

Paste:
16 Black Peppercorns (Kali Mirch)
4 Cloves (Luang)
1½ Tbs Coriander Seed (Dhania)
2 tsp Cumin Seed (Jeera)
½ medium Onion (Pyaz) - rough chopped
1 Cup Unsweetened Grated Coconut (Nariyal) - fresh if possible
1 Cup Water
2 Tbs Coconut 'Toddy' Vinegar (Toddy Vinagre) - can substitute white wine vinegar
5-8 Dried Byadgi Chiles (Byadgi Mirch) - amount to taste
4 cloves Fresh Garlic (Leh-sun) - chopped
½ inch piece Fresh Ginger (Adrak) - chopped

Preparation:
  1. Dry roast peppercorns, cloves coriander seed, and cumin seed in a small, dry skillet over medium-low heat until fragrant (apx 2 minutes) - Remove from heat and allow to cool to room temperature - Transfer roasted spices to a clean coffee grinder, spice mill, or mortar and pestle and grind until slightly coarse - Set aside
  2. Place the deveined and shelled prawns in a medium bowl and dust with the salt and turmeric powder (make sure to get all sides) - Set aside
  3. Place all of the paste ingredients (including roasted and ground spices from step 1) in a blender or food processor and blitz until a smooth paste is formed - Set aside
  4. Time to make the Kari: Heat coconut oil in a large, heavy bottomed pan, wok, or kadahi over medium-high heat - Once oil is hot, add chopped onion and curry leaves and sauté for 4-5 minutes or until onions just begin to brown along the edges
  5. Add the prepared paste, tamarind, sugar, and prawns to the pan - Sauté for 2-3 minutes or until prawns are cooked and tender
  6. Add coconut milk and bring to a simmer - Allow to simmer (adjust heat as necessary) for 2-3 minutes
  7. Adjust seasoning and serve hot along with basmati rice, pav, and favorite pickle
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