Authentic Goan Prawns Curry (Home style) | सुंगटांचे हुमण | Spicy Goan झिंगा Curry Recipe

Authentic Goan Prawns Curry | Spicy and tangy Goan Prawn Curry |Spicy Prawns curry Recipe
Chapters
00:00 Introduction
01:40 Marinade prawns
01:54 Prepare curry paste
02:32 Prepare curry
05:14 Ending
Ingredients
: 150-250 gms prawns
: Salt as per taste (I used 1/2 tsp salt for marinating prawns and 3/4th tsp salt for the curry)
: 1 cup Fresh grated coconut
: 1/2 tsp turmeric powder
: 2 gol lal mirch or dundicut mirch (for spiciness)
: 5-6 canacona mirch (for thickness)
: 10-12 peppercorns
: 1 inch diameter ball of tamarind
: Water as needed for grinding + water as needed to adjust the consistency of curry
: 2 tbsp coconut oil
: 2 tbsp finely chopped onions
: 7-8 pieces of radish
Steps
:Marinade prawns with salt and keep them aside while we prepare the curry paste
:In a mixer grinder, add fresh grated coconut, turmeric powder, black peppercorns, dreid red chilies, tamarind, and water and grind to a fine paste.
:Then heat up a kadhai, add coconut oil.
: Once the oil is hot, add chopped onions, saute for around 2-3 mins and then add pieces of radish. Add a little water and let the radish cook.
: Once the radish turns soft, add marinated prawns and cook them well. It hardly takes a minute or 2.
:Then add the curry paste, water as needed to adjust the consistency of the gravy and salt as per your taste.
:Let the curry boil for around 4-5 mins before turning off the flame.
: Prawns curry is all ready to be served with parboiled or plain white rice.
Note:
: For Authentic Goan prawns curry flavor, use either Goan canacona dried red chilies or Mapusa dried red chilies. If you do not have these two types of red chilies, try to use karnataki guntur or jamboti red chilies.
: Prawns curry tastes much better if you let the curry rest for a few hours and then have it as the flavors of prawns and radish meld together and you get a more deeper and complex taste.
: For authentic Goan prawn curry taste, use fresh grated coconut for the curry paste.
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