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Goan Prawn Curry

The can of Goan masala paste happens to be a good help in our household lately. After preparing fried fish exactly as per the package instruction, I thought it was a time to be adventurous and played with the ingredient a bit. I didn’t know if this paste was supposed to be used in any other ways, but I found that it made a really quick and delicious curry.

I loved how the rich and creamy texture of Goan masala paste blended so lovely into the curry sauce. Every stir turned the curry so deep red and smooth. The sauce was so red that we were worried that it was going to be too spicy. But it’s not, it was so full flavour, yet subtle and not too overwhelmed. The aroma infused in the air and made our kitchen smell like beach-front-restaurants in Goa. The pungent hint of vinegar gave a wonderful signature of the coastal cuisine.

We had some fresh prawns swim in that red lava sauce. As they turned pink and curled up, the juice and flavour of the ocean melted into the curry. The whole pot smelled and tasted like the beach and the sea. It was so fresh and comforting.

Goan Prawn Curry

Ingredients (4 servings)

500 gm Prawns- peeled and deveined

2 tbsp Goan Masala Paste

1 tsp sugar

1/2 tsp salt or to taste

1 cup coconut cream

1/2 cup vegetable or chicken stock

1 tbsp oil

Ingredient

  1. Heat oil in the medium sauce pan over the medium heat.
  2. Add Goan masala paste and stir fry until aromatic and the oil rise to the surface.
  3. Add prawns and stir briefly for a few second.
  4. Add chicken stock and bring to boil. Cook further for 1 minutes or until the prawns turn pink and curl up.
  5. Add coconut cream and stir for 30 second or so. Season with salt and sugar.
  6. Serve hot with some rice or flatbread.

The curry looked really rich with thick sauce and intensely red in color which was really wonderful on white rice. The savoured curry sauce melted into the rice oozing the beautiful aroma inside every spoonful. The flavour flowed in the smooth sauce like a delicious river.The prawns were exceptionally sweet and juicy, yet allowed the pungent flavour to mellow within.

I don’t know if we are supposed to used this paste for the chicken, but I have already planned for Goan chicken Kebab for the weekend 🙂

Have a beautiful day,
Tes

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