Every year around this time we make a family trip to our home in Goa. I wish we can make it this year too. The early morning walks are a pure bliss. Everywhere you look, you are surrounded by palm trees and open fields. Going to the Chapel in the mornings is a ritual and thereafter our day begins with what to cook and whom to visit. All friends and family longing to meet up. Evenings are spent sitting in the open space outside the house, and chatting for hours together over tea. The gatherings usually end up with a nice dinner. And life goes on….
Coming to food, it is usually the traditional Goan cuisine we try to stick to. Prawns being a BIG favourite at my place. Also, fresh prawns are easily available, so WHY NOT ?
Spicy & Tangy Tiger Prawns
The TANGY PRAWNS dish is a delicacy and also easy to prepare. It’s a must-try for all those who fancy sea-food. The quality of prawns makes a lot of difference. It is the KEY to the dish.
You will need fresh prawns for this recipe. I have used tiger prawns. It can be made with any other type of prawns too (should be preferably of bigger size). It gets ready in no time. All you have to take care of, is the fine chopping of onions and tomatoes and sauting them well in the hot oil with the spices, so that the flavours get a nice roasted (bhuna) style to it. It is a thick gravy, which can be best had with rice or roti.
There’s a lot food can do, but the best part is that it brings fond memories. So, get going and bring in some tropical paradise into your home.
Tiger Prawns
Spicy & Tangy Tiger Prawns
Ingredients :
- 8-10 tiger prawns shelled and deveined
- 3 tsp red chilli powder
- 2 green chillies chopped
- 1 tsp coriander powder (dhania powder)
- 2 tsp turmeric powder
- 1 tsp black pepper powder
- 2 onions finely chopped
- 2 tomatoes finely chopped
- 2 tsp ginger garlic paste
- ½ cup finely grated coconut (fresh)
- 2 tsp tamarind pulp
- 1 tsp vinegar
- 2 tsp garam masala
- ½ cup chopped coriander
- Salt to taste
- 1 tsp sugar
- ½ cup oil
Method :
- Take a bowl add half of the turmeric, chilli powder, pepper and salt into it and mix well to ensure the spices coat the prawns well.
- Marinade for 15 mins.
- Heat oil in a deep pan (kadai).
- Add the ginger garlic paste and cook till the raw smell disappears.
- Add the green chillies and onions and cook till golden.
- Add chopped tomatoes and cook further.
- At this point add salt and cook till the onion tomato are softened.
- Add turmeric powder, chilli powder, coriander powder garam masala, the dessicated coconut and saute.
- Now once the mixture leaves oil. Add tamarind pulp and stir well. Bring to a boil. Add sugar.
- Add the prawns into it. Close the lid and let it cook for around 7- 10 minutes.
- Once done garnish with coriander leaves and serve.
- Do not overcook the prawns, they tend to get chewy.
- Deveining of prawns is an important step. DO NOT SKIP IT.
- Water is not needed in this recipe. If the tamarind pulp is too thick then you may add a little water (Just very little around 2 tbsp)
You can make this recipe with medium sized prawns too.
