Prawn Curry

Prawn Curry

Ingredients:
20 medium sized prawns (shell removed, cleaned and washed) 
1 medium sized onion, finely chopped
1-2 green chilies, cut lenghth wise
1 cup grated or shreded coconut
1/2 inch ginger
4 Kashmeri dry red chilies
8 black peppercorn
1/2 tsp turmeric powder
2 tbsp coriander seeds
1 small piece of tamarind (seed removed) 
1 small drumstick, cut into 1 inch pieces
Salt to taste
Method:
Dry roast coriander seeds, peppercorn and dry red chilies together. Once you get a nice aroma turn off the gas and let it cool.
Grind together coconut, coriander seeds, peppercorn, red chilies, ginger, turmeric, and tamarind. Add enough water to make a fine paste.
Take sufficient water in a pan and boil together onion, green chilies and drumsticks. You can make this curry without drumsticks also.
When the drumsticks are cooked add the prawns. 
Once the prawns are almost cooked add the coconut paste and salt. Bring this to a boil. Add water along with the coconut paste if the gravy is too thick. Simmer and cook for 2-3 mins. 
This curry tastes best when it is eaten after 3-4 hrs this brings more flavour to the curry.
Serve Prawn Curry with steamed rice and salad. This is a spicy curry so if  you don't prefer spicy food just reduce the quantity of peppercorn and red chilies.
For the Salad: Chop 1 medium sized onion, chop 1 small tomato, 1-2 tbsp grated coconut, 1-2 tbsp yogurt, chopped coriander leaves, salt and black pepper to taste. Mix all these ingredients to make a Goan Salad. You can even add green chilies to this salad.

Goan Prawn Curry served with steamed rice, rava fried prawns and Goan salad