Goan Prawn Ambotik

Ingredients

• 10-12 king prawns deveined and shells off with tails left on
• ½ tsp turmeric powder
• Pinch of salt
• 3 tbsp vegetable oil
• 100gms white onion finely chopped
• 70gms tomato finely chopped
• 400 mls water
• Pinch of sugar
• Salt to taste
• 1 tsp tamarind paste
• Coriander to garnish
• 1 heaped tsp cumin seeds
• 1 tbsp coriander seeds
• 4 cloves
• 8-10 dried mild chillies (or Kashmiri dried chillies)
• 150gms grated coconut
• 6 garlic cloves
• ½” ginger roughly chopped
• 60mls goan vinegar (or malt vinegar)
• 150 mls water

Steps

1. Add the prawns to a bowl along with the turmeric and salt. Mix well and set aside
2. In a frying pan add the cumin seeds and coriander seeds. Roast without any oil for 4-5 minutes over a low heat. Stir as they release their aroma and change colour. Turn the heat off leaves to cool.
3. Add the cumin and coriander to a spice grinder along with the cloves and dried red chillies. Blitz to a fine powder. To this add the coconut, garlic, ginger and vinegar. Blend adding the water a little at a time until smooth and set aside.
4. In a heavy bottom sauce pan heat the oil over a medium flame. Add the onions and fry for 8-10 minutes.
5. As they begin to colour stir well and add the tomatoes continuing to fry for 4 minutes. The tomatoes will begin to soften. Now add the coconut paste and fry over a medium heat for 7-8 minutes stirring well
6. Add the water and season to taste along with some sugar. Simmer for 2-3 minutes on a low heat and add the prawns cook for a further 3 minutes with the lid on over a low heat.
7. Add the tamarind paste and stir. Turn the heat off and garnish with coriander serving the curry with hot rice.