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.

Sea Bass (Dorade) Cooked Two Ways

Turn this Dorade (Seabass) into these superb fish curries you see above, to be enjoyed with Rice.

Dorade is delectable fish found throughout Europe and readily available in most super markets, goes really well in these Goan fish curries by rendering its rich flavor to the curries. Fish lovers will enjoy this two way cooked Dorade. One Half of the fish was used to make the Jeere Meere (Traditionaly cooked in a thick Curried Sauce). Recipe for Jeere Meere is available here.

and the other half was used to make the Goan Red Fish Curry (Used the middle to head part of the Fish).

For Preparing the Red Curry.

Ingredients

1 Small Onion

1/2 of the Fish 

1/2 Tomato

4-5 Tbs of Red Curry Paste

1 Chili (Slit across)

Coriander for Garnish

Oil

Salt the Fish and marinate for 10 -20 minutes. Mean while in a pan add oil and fry the finely cut onion till golden, to this add tomatoes and continue to fry. Then add chili and curry paste and mix well and fry the mixture a minute or two.

Now add 1 and 1/2 cup of water and bring to boil the curry. Once the curry is boiling slowly add the fish and cover the pan and let cook for 10-15 minutes. At this time the curry will thicken and oil starts to appear on the top. when this happens the curry us ready. If its too thick add a little water and boil a minute and take off the gas. Garnish with Corinder chopped finely.

Goan Red Curry paste

Red Curry Paste Ingredients:

Coconut
Garlic and ginger
Pepper
Coriander seeds
Cummin seeds
Kashmiri chillies
Tamarind
Turmeric


Red Curry Paste Preparation:

Blend together the spices in the plate with a little water. Ensure zou use ware sparingly as you don't the past to be runny. This paste can be used for various curries like Fish, Prawns, plain with Raw mango, dried prawns.

Photo (Masala Ingredients)  courtesy Amey

After grinding them in a blender  with water to form a thick paste it will look like the picture below This Masala can store in the fridge for a few days. Can be frozen and used for over a month. Best to prepare small packets so that you can use only whats needed when frozen.

To cook the curry, Saute onion in Oil in a hot Pan till golden brown, add chilies and Tomatoes and continue to cook for a few minutes. Then add the cleaned prawns and cook a further 5 minutes and add a cup of water and it sizzle for 10 more minutes.

Here you see the curry paste used to make Fish Curry.  For Prawn curry,  see the Prawn Curry Recipe