Sunday, 27 October 2013

GOAN PRAWN CURRY W/ LEMON RICE


The months post the three and half months long monsoon season, here in Mumbai, are terribly hot and humid. As the monsoon recedes, I dread looking ahead at October! For most of the northern hemisphere, October is the harbinger of cold winter months ahead however for Mumbai it happens to be the worst month of the year apart from April and May, perhaps. Where others are celebrating autumn, I look for ways to beat the sultry heat and try finding some comfort sitting in the cooler corners of the house.

But there is no escape from the kitchen heatand during these hot months I try to fix meals that take least time in the kitchen yet keep the family satiated. Although this prawn curry is something I love to have anytime of the year, it seems ideal during these hot days when I avoid kitchen as much as possible. It takes virtually no time to cook. The meal is ready under 30 minutes and the family happily laps it up J

Unlike many Indian families who love their curry hot and spicy, we prefer our curries medium spicy or mild. Goan curries especially are meant to be fiery hot and by that standard I would categorise this one under the mild category. Suit yourself regarding the amount of chillies that you would like to have in this curry. Enjoy this lip smacking mealany time of the year J

For the Prawn Curry you will need…


550 grams prawns (1 kg of prawns yielded me this much amount after cleaning)
3 tbsp oil
1 tsp mustard seeds
1 medium onion, finely chopped
1 tsp garlic paste
1 tsp ginger, julienned
1 tsp coriander powder
¾ tsp roasted cumin powder
½ tsp tamarind paste (adjust to taste)
1 sprig curry leaves
2-3 dry whole red chilies
Salt & red chili powder to taste
200 mls coconut milk
2 tbsp chopped fresh coriander leaves

Clean and de-vein the prawns. Wash them and drain the water. Sprinkle a little salt over the prawns and keep them aside for 2 minutes. Wash well again, drain water and keep aside.

Heat the oil in a wok and reduce the heat. Add mustard seeds and cover the wok immediate to avoid the seeds spluttering all around. Once the crackling of seeds stops, remove the cover and add whole red chilies and onions. Increase the heat and fry till they turn translucent.

Add the garlic, ginger and stir fry till the garlic becomes aromatic and the turns golden (approx. a minute). Reduce the heat to minimum and mix in the dry spices – coriander powder, cumin powder, red chili powder and salt.

Next, stir in the tamarind paste and the prawns. Stir for a minute or more, depending on the size of prawns, or till the prawns begin to change colour. 

Reduce the heat and add the coconut milk. Cook the prawns for 2-3 minutes (again it depends on the size of the prawns) in the coconut milk on low heat, stirring, to prevent the coconut milk from curdling. Adjust the seasoning, sprinkle with coriander leaves and serve with Lemon Rice

For the Lemon Rice you will need…


1 generous glass rice (300 grams approx)
1 tbsp oil
1 tsp mustard seeds 
1 tbsp peanuts
1 tbsp ivory lentils (urad dhuli dal)
1 tbsp split skinned Bengal grams (chana dal)
Salt to taste
½ - ¾ tsp turmeric powder
1 sprig curry leaves
– 1½ tbsp lemon juice (adjust to taste)
2 tbsp water

Cook the rice using the free boiling method

Mix the lemon juice in the water and keep aside.

Heat the oil and reduce the heat. Add mustard seeds and once they start crackling add the peanuts. Cook the peanuts till they just begin to change the color and become aromatic.

Add in the lentils and grams and cook till they become golden in color. Add curry leaves, salt and turmeric powder and add the lemony water. Now stir in the rice and serve hot with the prawn curry.

Note: The whole process of making the lemon rice takes just a few seconds, so please ensure that all your ingredients are ready to be added to oil. Any delay can lead to one or more ingredient/s getting over cooked or even burnt. I have learnt this the hard way!

Note: The amount of cooked rice yield will depend on the quality of rice.

Serves 3


Thanks for visiting and see you soon again!

57 comments:

  1. The curry looks delicious. Two of my favorite dish but never had them together though. Wonderful pictures :-)

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  2. What a authentic tropical recipe and presentation....
    fancy even more with the coconut shell bowl!
    The prawn curry need more chilli touch for my Indonesian licking, the rice is just perfect for me....

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    1. I too would have loved more chili but for the hot weather ;-)

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  3. Superb Presentation and Love those natural Coconut Shell Bowls..

    -Mythreyi
    Yum! Yum! Yum!

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  4. Oh I love this prawn curry and the way it is presented. Beautiful! What rice did you use?

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    1. Thanks dear!
      Daniela, I used the basmati rice by Raindrop.

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  5. What a lovely and delicious looking meal. I wouldn't mind hot and sultry if this came along with it :)

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  6. your pictures are so beautiful. i absolutely love coconut curries, i just made chettinaad chicken this weekend and I LOVE Goan cuisine too. Sorry it's so hot in Mumbai. :-(
    www.honeywhatscooking.com

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    1. Thanks Honey...I too love coconut curries and so does my daughter :-)

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  7. delicious combination looks wonderful

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  8. Wonderful and I just love the lemon rice. We don't' eat prawns often, like once a while. Also I hate the cleaning, so that's the other reason why prawns are seldom cooked.

    Yet- for the next round of prawns, I am gonna try your version.

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    1. Thanks Nav...I am sure you will love them :)

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  9. Your rice looks so light and fluffy and the prawns are the perfect accompaniment!

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  10. Looks so appetizing! I love those prawns...so succulent!
    Love your photo styling!

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    1. Thank you Angie...I was left with these shells post procuring the flesh and I had my voila moment ;-)

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  11. huge fan of lemon rice and all konkan coast is my home!! Don't eat prawns but I love coconut milk based curries. Especially like your styling with the coconut shells.

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    1. Thanks Archana...I too love lemon rice.

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  12. No matter the weather quick meals are always great. Very nice prawn curry, I like the fact that it is a bit milder. Stay cool!

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  13. being a half goan, i have grown up having fish and prawn curries. we make with either coconut paste and also coconut milk. now i make these curries with veggies.a nice way to present both the curry and rice in a coconut shell.

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  14. Omg, breathtaking clicks, i can have both the prawn curry and lemon rice rite now even after i finished my dinner..very tempting.

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  15. That is wonderful goan prawn curry love it, lemon rice is so colorful.

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  16. I too would have a hard time eating something really spicy hot if it's hot and humid. Definitely need something cooler with the weather you're having right now. I've had a few shrimp curries, but not like yours. What a tasty list of ingredients. Great dish!

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  17. Beautiful styling!! Love goan prawn curry which pairs so well with lemony rice :)

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    1. Thanks Kiran! Coming from you it means alot!

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  18. Can never say no to curries. It looks so good. Never paired seafood with lemon rice, I can't wait to try it out.

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    1. Thanks Asha... I always serve seafood with lemon rice and they pair beautifully.

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  19. I adore lemon rice! It is so good with everything, I like it particularly with a BBQ dinner. Your curry looks wonderful too and it feels funny to read your description of your weather when we are freezing our butts off! We had to light a fire today to get it warm in the house! Hope it cools down for you soon.

    Nazneen

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    1. You said it Nazneen. Lemon rice goes well with almost everything!
      It IS really funny how being at different places on the globe we have such different experiences about weather.

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  20. These are two fabulous dishes! I bet it tasted perfect together. Well done. :)

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  21. Oh yum! I can eat a big bowl of this! Delicious!

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  22. I love this curry especially because it is mild and tasty!

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  23. What a beautiful color of lemon rice, I'm sure it would be a great pair with this delicious prawn curry.

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  24. Gosh, I love the color of the rice! And prawn curry? Yes, please. Really good stuff! Thanks so much.

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  25. Even I made a Goan style Shrimp curry few weeks agao...yet to post it. Yours looks fabulous.

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  26. Esta cena se ve saludable,excelente y de lujo,lindas fotos,abrazooooooos.

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    Replies
    1. thank you so much Rosita for your encouraging words :)

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  27. A delightful meal! Both the prawns and rice look mouthwatering. My kind of food.

    Cheers,

    Rosa

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  28. loved the last picture looks awesome. Love the texture of the curry !

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  29. Love shrimp curry cooked Goan style. Your curry looks delicious!

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  30. Just got back from Goa and LOVED the seafood there! Your recipe looks awesome and pics are great I was drooling while reading. Thank for visiting my blog too.

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  31. fantastic presentation...the pics look stunning...

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  32. excellent presentation. Following you.

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  33. Beautiful cliks in every post n need lots of patience for all these settings.gud work,keep it up n curry luks yum.rice too.

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  34. Beautiful presentation. Nice to view your blog. By Cookscape

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