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Goan Prawn Curry

1/2 pounds Shrimp, Peeled And Deveined With Tails On
2 Tablespoons Turmeric Powder
1 Tablespoon White Wine Vinegar
1 pinch Salt
1 Tablespoon Tamarind Paste
1 Tablespoon Coconut Oil
1 Onion, Medium Sized, Finely Chopped
1 Tomato, Medium-sized, Finely Chopped
4 cloves Garlic, Minced Then Ground To A Paste
1 Ginger, Thumb-sized, Minced Then Ground To A Paste
3/4 cups Coconut Milk
1/4 cups Hot Water, Plus Extra For Tamarind Paste If Needed
2 Green Chilis, Slit Down The Middle (deseed For Less Heat)
1 teaspoon Brown Sugar
1 teaspoon Cumin Seeds
1 teaspoon Peppercorns
1 Tablespoon Coriander Seeds
1 Tablespoon Kashmiri Chili Powder (Instantly Adds A Vibrant Red Color To Any Dish With A Hint Of Heat)


1. Mix the prawns with turmeric, vinegar, and salt and set aside for about 15 minutes. Be very careful not to marinate for much longer because the vinegars acidity dry the prawns out and make them tough. 2. If you are using tamarind paste from a block (we were), add the paste to a small bowl and add some hot water, enough to break it down into a paste. Let it steep for 10 minutes, stirring occasionally to soften it into more of a paste texture. Remove any seeds or stems as you might find them 3. For the powdered spice mixture, grind the cumin seeds, peppercorns, coriander seeds and chili powder in either a mortar and pestle or using a coffee grinder. Break down into as fine a powder as possible. 4. Heat the coconut oil on medium heat in a deep saute pan and add the onions. Fry for 57 minutes until the onions start to brown. 5. Throw in the chopped tomato and fry for an additional 34 minutes. 6. As the tomatoes begin to soften, add the garlic and ginger paste and fry for another 23 minutes. 7. Add the powdered spices and mix it all together. Fry for 2 minutes and add the coconut milk, 1/4 cup water and tamarind paste. 8. Stir it all together, add the green chilis and sugar. Bring the liquid to a gentle simmer for 23 minutes. 9. Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes. Recipe adapted from Maunika Gowardhan.

Source: tastykitchen.com