Canil de Camarao (Goan style prawn curry)
Ingredients
- 7 oz Prawns small, shelled, deveined
- 7 oz Coconut nariyal, grated
- 16 floz Warm water
for the spice paste:
- 8 Kashmiri chillies sookhi lal mirch
- 1 1/2 tsp Coriander dhaniya seeds
- 1 tsp Cumin jeera seeds
- 1/2 tsp Uncooked rice washed
- 1/4 tsp Turmeric haldi powder
- 6 cloves Garlic lasan, minced
- 2 tbsp Vegetable oil
- 1 Onion small, finely sliced
- 2 Green chillies slit
- 5 Curry leaves kadhi patta
- Tamarind imli, walnut-sized ball, soaked in
- 1/4 cup water for 5 minutes
- 1/2 tsp Sugar
- Salt to taste
Instructions
- Grind the coconut with 1/2 cup warm water and extract thick coconut milk. Reserve. Add 2 1/2 cups warm water to the coconut, grind again and extract thin coconut milk. Keep aside.
- For the spice paste, grind all the ingredients mentioned with a little water to a smooth paste.
- Heat the oil in a pan; saute the onion for 3 minutes. Add the spice paste; saute for 1 minute more. Add the thin coconut milk, green chillies, and curry leaves. Cook on medium heat, partially covered, for 10 minutes.
- Strain the tamarind pulp and add to the curry with the prawns. Cook for 5 minutes. Add the sugar and salt to taste.
- Finally, add the thick coconut milk. Simmer without boiling for 2 minutes and remove from heat.
- Serve with steamed white rice and fried fish.
- Variation 1: Add 10 okra (bhindi) cut into 1 1/2 inch. pieces. Omit uncooked rice in the spice paste.
- Variation 2: Add 1 peeled, sliced mango (unripe) or a few sliced bimblims. Omit the tamarind.
Calories: 338 kcal
Carbohydrates: 23 g
Protein: 11 g
Fat: 24g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 383 mg
Potassium: 594 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 1003 IU
Vitamin C: 162 mg
Calcium: 75 mg
Iron: 3 mg