Patak's Goan Prawn Curry (masala Jheenga) Recipe at MyDish

Patak's Goan Prawn Curry (masala Jheenga)

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Method

  • 1. Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.

  • 2. Heat the oil in a wok or large frying pan over a medium heat and gently cook the onions until golden. Add the curry paste and paprika and cook, stirring, for 2 minutes. Stir in the green chillies and cook for 1 - 2 minutes. Add enough water to thin the mixture to a sauce consistency. Add the coconut milk and prawns and simmer for 5 minutes. Add the tamarind pulp, then season and cook for a further 2 minutes. Transfer to bowls and serve with steamed basmati rice and pappadums.

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    Ingredients

    • FOR THE CURRY PASTE
    • 4 tbsp. Vegetable oil
    • 2 Medium onions. sliced
    • 2 tsp. Ground paprika
    • 3 Green chillies. deseeded and cut into strips
    • 100 ml Coconut milk
    • 400g Large fresh prawns. peeled but with tail shells on and deveined
    • 1 tbsp. Tamarind pulp
    • 100g Desiccated coconut
    • 5 Whole dried red chillies
    • 4 tsp. Coriander seeds
    • 2.5 tsp. Cumin seeds
    • 0.5 tsp. Ground turmeric
    • 2 cm piece Fresh ginger. grated
    • 4 Garlic cloves. crushed
    • 1 tsp. Whole black peppercorns

    By Views 1603  Added Tue May 4 2010


    This prawn curry is one of our recipes where we are encouraging you to try cooking Indian food from scratch.

     

    The beautiful state of Goa has a delicious cuisine, and whenever we put a Goan style recipe on this site people tend to love it. Given the proximity of the region to the coast, Goan cuisine is often characterised by the use of seafood. This prawn cur Read More

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