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Goan Prawn Curry (Masala Jheenga)

Goan Prawn Curry (Masala Jheenga)

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 curry is one of our recipes where we are encouraging you to try cooking Indian food from scratch. It does take a little time and effort, but the results are truly delicious. You should be able to pick up the ingredients in most Asian supermarkets.

Serves: 4 people
Preparation time: 30 mins
Cooking Time: 40 mins
Difficulty: Advanced

Spiciness

Medium

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Ingredients

  • 4 tbsp vegetable oil
  • 2 medium onions, sliced
  • 2 tsp ground paprika
  • 3 green chillies, deseeded and cut into strips
  • 100ml coconut milk
  • 400g large fresh prawns, peeled but with tail shells on and deveined
  • 1 tbsp tamarind pulp

 

For the Curry Paste:

  • 100g desiccated coconut
  • 5 whole dried red chillies
  • 4 tsp coriander seeds
  • 2 1/2 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 2cm piece of fresh ginger, grated
  • 4 garlic cloves, crushed
  • 1 tsp whole black peppercorns

Methods

  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.

Complement this dish with these products:

Plain Naan

Mango Chutney

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