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Created with Fabric.js 1.4.5 Ingredients Goan Prawn Curry Recipe adapted from Maunika Gowardhan at CookinACurry For the Curry 1/2 pound of raw shrimp, peeled and deveined with tails 1 medium onion, finely chopped 4 cloves of garlic, minced then ground into a paste 1 1-inch piece of ginger, minced then ground into a paste 3/4 cup coconut milk (full-fat preferable) 1 tablespoon tamarind paste 1/4 cup hot water 1 tablespoon white wine vinegar 1 tablespoon coriander seeds 1 tablespoon kashmiri chili powder (or regular chili powder works well too) 1 teaspoon cumin seeds 1 teaspoon black peppercorns 1 teaspoon coconut sugar (or brown sugar) 2 green chilis, halved longways but not deseeded How to Make It Powdered Spice Mixture 2 tablespoons turmeric powder Mix the prawns with turmeric, vinegar, and salt and set aside for ~15 minutes. (Look at ingredients picture as a reference) Be very careful not to let them marinate for much longer, though, because the vinegar's acidity dry them out and make them tough. If you are using tamarind paste from a block (we were), add the paste to a small bowl and add hot water. Let it steep for 10 minutes, stirring occasionally to soften it into more of a paste texture. Remove any seeds or stems as you might find them Pre-Marinate Your Prawns Prepare Your Tamarind Prepare Your Spice Mixture Grind the cumin seeds, peppercorns, coriander seeds and chili powder in either a mortar and pestle or using a coffee grinder. Break down into as fine a powder as possible. Time to Make the Curry! Throw in the chopped tomato and fry for an additional 3-4 mins. 1 tablespoon coconut oil 1 medium tomato, finely chopped Tamarind Paste Combine and Make the Curry! Heat the coconut oil in a deep sauté pan and add the onions. Fry for 5-7 mins on medium-high heat until the onions start to brown. Throw in the chopped tomato and fry for an additional 3-4 mins As the tomatoes begin to soften and grow a more transparent red, add the garlic and ginger paste and fry for another 2-3 minutes. Add the powdered spices and mix it all together. Fry for 2 minutes and add the coconut milk, water and tamarind paste. Stir it all together, add the green chilis and sugar, and bring the liquid to a gentle simmer for 2-3 minutes. Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes. Et voila! Your delicious Goan Prawn Curry is best served with steamed basmati rice. And be careful not to eat the chilis directly!
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