Prepare Goan Sambharachi Kodi

Ingredients :

(Prawn Curry)

100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste


Preparation :

Mix the dried and fresh prawns together, salt and keep aside.

Slice the bilimbis, add a handful of salt and let it drain.

Heat 2 tablespoons of oil in a pan.
Crush the ginger and garlic and fry over slow fire in the heated oil.
Slice the onions, and fry along with the ginger and garlic, till brown.

Remove the mixture in a bowl and keep aside.

Fry the blimbis in the remaining oil in the pan till they change color.
Remove from the pan and keep aside.
Add ginger and garlic and fried onions back to the pan.

Add the prawns, mango seeds and green chillies and fry.
Extract thick coconut juice and keep aside.

Then take about 1½ litre of thin juice.
Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice.

Add it to the prawn mixture in the pan and let it boil well for about half an hour.

Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water.

Let the mixture cook well.
Add salt and sugar if necessary.

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.