Prawn Curry (Goan Red Curry)

This is one dish that a Goan can eat almost everyday and cant get bored of. Its a Red curry, that is so simple yet so tasty. Goans love it so much that we have umpteen variations on this basic curry. The variations are not to Masala itself but whats added to this Curry during the Preparation

What you see above is the Prawn curry, on another day you can add fish (Kingfish, Mackerel, Sardines and other small fish), the next day eggs, the next day crabs, Clams, Dry salted fish, Dry Prawns, Raw Mango, Raddish, Aubergines, Lady Fingers and on and on......or simply a combination of the ingredients for added taste and when there is nothing you can think, its cooked with nothing, just the Masala and is known as Sourak.,which than becomes just a curry and than you accompany that with rice and some side dish of fish or vegetables, just like the Indian Thali.


To prepare this mouth watering curry you need

3-4 tbs of Red Curry Masala
8-10 Prawns (Cleaned and de-veined)
1 Chili (medium spice, sliced length wise)
1 Onion (Chopped)
1/2 Tomato (Chopped finely)
Salt
Oil

Heat some oil in a vessel and fry the onions until golden then add the chili and tomatoes and stir to mix well and cook for about 3 minutes.  Now add the prawns and cook for a few more minutes so that the prawns release its juices and start to cook.

At this stage add the Red curry Paste and mix well, fry the mixture for a minute and then add 1 and a 1/2 cup of water.

Let the curry simmer in a closed vessel for 10 minutes, check the curry by opening the lid. The oil should start separating and floating on the top. if its got too thick add a little dash of water, mix and let it boil a minute and take off the heat.

Serve with Rice and Enjoy!!! Here I have served my rice curry with a side Dish of Mussel chili fry cooked in grated fresh coconut. This is another common dish but that is for another day.