Goan Prawns Curry

I have always taken pride in my cosmopolitan lineage and the advantages that come with it. My father was born in Vengurle, Maharashtra but raised in Rajasthan, whereas my mother was raised in Ranchi, Bihar. We are a very tight knit Maharashtrian family but with roots from different part of India. My grandfather and grandmother's lineage goes back to Sawantwadi which is a taluka (county) in Sindhudurg district of Maharashtra. We hail from lineage that goes back to the Great Warrior King "Chattrapati Shivaji Maharaj".

Not many are aware of, but Sawantwadi was capital of the Sawantwadi State ruled by us "Sawant Bhonsle" who belonged to royal clan of Marathas. Our entire lineage comes from Sawantwadi which we visit every year as part of our tradition and culture. I take immense pride in being related to warrior clan "Marathas". Sawantwadi lies in the Konkan region near Maharashtra border with Goa and hence influence of Goan food has been prominent. 

Konkan region has been dominated with coconut tress, Kokum (Amsul), seafood and rice, hence the food prepared in Goa and certain parts of Konkan region will always include these staple ingredients. Coconut being in abundant due to the coast of Arabian Sea, it is included in every religious functions as its considered pious.

Any fish curry prepared in Goa or Konkan region of Maharashtra includes coconut or kokum in some or other way. Let's have a look at the recipe.

Ingredients for curry base:

1/2 cup shredded coconut

1 tbsp Red chili powder (Kashmiri Red Chili powder should be good)

1 tbsp Fish Masala

1 tsp Turmeric powder

1 tbsp Coriander powder (Whole coriander will be fine too. But soak it in water for 30 mins and then add it to the grinder)

1 inch Ginger

3-4 Garlic Pods

1 tsp Jeera

1 Green Chili

1/2 Onion cut roughly (Use smallest onion possible as we do not want to overpower the base with Onion taste)

1/2 cup water for grinding

Ingredients for curry:

1 cup Shrimp/Prawns (You can use any other fish as well)

1/2 Onion chopped

1 tbsp Mustard seeds

3 Garlic Pods smashed

4-5 Kokum (If not available use 1 tbsp Tamarind water)

3 tbsp thick Coconut milk

Oil to cook

Salt to taste

Coriander for garnish

Method:

Usually its not necessary to marinate fish but I marinate fish with Salt, Turmeric powder, Red Chili powder and Kokum Water. To prepare Kokum water, take 6-7 Kokum and soak it in 1/2 cup warm water. The water released from Kokum is used for marination. Keep it aside for 30 mins.

Take all ingredients for curry base in a grinder except Water. Add water in intervals while grinding as we do not need a runny base.

Grind it into a fine paste and keep it aside.

In a pot add 2 tbsp oil and let it heat on a medium flame. 

Add mustard seeds and wait until they splutter in oil. 

Once the mustard seeds start spluttering add smashed garlic pods and let it turn golden brown on medium flame.

After the garlic has got hint of golden color on it, add chopped onions and mix it well.

We need to turn onion translucent and not brown or burn them.

Take the grinded mixture and carefully with the flame on low add it to the pot and mix it well. 

Add 1 cup water to the grinder container and get all the remaining mixture together with help of water and add it to the pot.

Mix all ingredients well, add salt and kokum at this point and let the curry come to first boil.

Once you see bubbles on the curry add marinated fish slowly into the curry.

Be careful as the curry might splutter on on you when adding fish.

Stir the curry well so that fish is submerged evenly.

Cover the pot and let the curry cook on medium flame for 10 minutes.

Uncover the pot and check the seasoning and consistency. If required add 1/2 cup of water more and mix all well.

Let the fish and ingredients cook on low flame. As fish cooks quickly always keep the flame low unless required.

After 7-10 mins, add 3 tbsp of thick coconut milk to the curry and mix it well. Let the curry simmer for 5 mins more on low flame.

Add chopped coriander and serve hot with rice.