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1 tsp cayenne pepper
1 tbsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves peeled and crushed
1 in piece of fresh ginger peeled and grated
2 tbsp coriander seeds
1 tsp cumin seeds
14 oz can coconut milk well stirred
3/4 tsp salt
3 pieces of kokum or 1 tbsp tamarind paste
1 lb peeled and de-veined uncooked prawns
In a bowl, combine 10 fl oz water with the cayenne pepper, paprika,
turmeric, garlic and ginger. Mix well.
Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture into a pan and bring to a simmer.
Turn the heat to medium-low and simmer for 10 minutes. The sauce should
reduce and thicken.
Add the coconut milk, salt, kokum or tamarind paste and bring to a simmer. Add the prawns and simmer, stirring now and then, until they turn opaque and are just cooked through.
TIPS If you buy unpeeled headless prawns you will need 1 1/2 lb.
Kokum is the semi-dried sour skin of a fruit that grows along India's
coast. Tamarind paste makes a good substitute.
We recommend you to look at our other Seafood Recipes
Most goans would agree that their favourite dish is fish curry and rice, where there is a good mix of ingredients in every mouthful.
Seafood forms an important part of the goan diet as it is high in protein. Goa has a beautiful coastline which yields plentiful supplies
of fish all year round. The goans skills in preparing and serving fish are legendary and this is amplified by the variety of fish available;
kingfisher pomfret, doumer, tuna, mackerel, crab, prawns, tiger prawns, shark, lobster squid and mussels, the list is endless. Goans are extremely
adept at preparing fish in a wide variety of fish. Very fresh fish is sliced thinly and served raw; this is desirable and adds a bit of zest to any goan recipe.
Fish can also be marinated, normally in a rashard but this is no means the only way it is prepared. Fish is also poached, battered, fried, grilled and cooked on
skewers. For the sake of our little taste buds many beach shacks and restaurants present seafood lightly spiced, or without spices at all. Fish should be served
as fresh as possible and it is usual for diners to choose their fish from tanks in restaurants.