Prawns(Jheenga called in Mumbai) is an Indian curry recipe originated in Goa and i got inspired from my mom’s kitchen.
This Goan recipe is prepared from it’s typical Goan ingredients like coconut and spicy red chillies.
Hot and sour is the best way to describe this dish.
500g large fresh prawns, peeled and cleaned.
1 tablespoon turmeric powder.
1/2 cup coriander leaves , chopped
Salt to taste
For the Curry Paste:
4 tbsp vegetable oil
2 medium onions, sliced
Tamarind(imli), soaked in
30 g (1 oz) 1/4 cup water for 5 minutes
1 diced tomato
4 tsp coriander seeds
1 cup cocunut grated
5 whole dried red chillies
4 garlic cloves, crushed
Place all the ingredients for the curry paste into a food procesor and blend well, adding enough water to make a thick paste.
Apply salt and turmeric powder to the fresh prawns and set it aside for 5 – 10 minutes.
Heat the oil in a large frying pan and add the prawns ,saute it for around 5 minutes.
Take another cooking pan and add the vegetable oil and curry paste and let it cook for 1-2 minutes.
Later add enough water to thin the mixture to a sauce consistency.Add the prawns and simmer for 5 minutes.
Transfer the curry to bowl , sprinkle coriander leaves over it.
Serve this hot and sour curry with plain rice / rotis.
When sautéing prawns , you may add other seasonings such as pepper or lemon juice for better taste.