Learnt this style gravy from my mom who is a master at making sea food. This is not typical goan style gravy but somewhat similar and perfect for people who cannot bear smell of fish. Cooking in coconut milk provides a perfect taste to it.
Recipe:
Ingredients:
- Onion: 2 medium sized blended into paste
- Tomatoes: 3 medium sized blended into puree
- Red Chilli Powder: 1 ½ tblspn
- Salt: As per taste
- Turmeric: ½ tspn
- Garam Masala: 1 tblspn
- Dhanya-Jeera Powder: 2 tspn
- Coconut Milk: ½ tin
- Tamarind Paste: 1 1/4th tblspn
- Oil: 2-3 tblspn
- Shrimp: I used Large with shells 15
Method:
- Clean shrimp with water and keep aside
- In a pan heat oil, I usually use 2-3 tblspn but if you want more you can use more oil.
- Add onion paste and sautee for five mins
- Now add ginger garlic paste and sautee for 10 more mins on high flame.
- Add tomato puree and sautee for another tow mins.
- Add salt, turmeric, chilli powder, garam masala, dhanya jeera powder and sautee until raw taste of masalas disappears and tomato puree leaves the oil.
- Now add ½ tin of coconut milk and mix well. Cook for 5 mins.
- Add shrimp, ½ cup water and cook for 15 mins on a slow flame. Cover the pan with lid.
- After 15 mins add tamarind paste and cook again for five mins on a slow-medium flame.
- Goan Style Prawns is ready 🙂
RubyRedNourriture 