Tuesday, August 28, 2012

Masala jheenga (Goan prawn curry) recipe


We got this recipe from here. It got rave reviews from the non-indians, but I rather liked it too. I think its a keeper! I thought there was too much masala, I think I will make a little less next time. Also, we don't get "Bart's" tamarind here, so I just used the usual thai tamarind paste and I needed a lot more than 1tbsp of that.

Ingredients


  • 4 tbsp vegetable oil
  • 2 medium onions, sliced
  • 2 tsp ground paprika
  • 3 green chillies, deseeded and cut into strips
  • 100ml coconut milk
  • 400g large fresh prawns, peeled but with tail shells on and deveined
  • 1 tbsp tamarind pulp (try Bart’s)
  • For the curry paste
  • 100g desiccated coconut
  • 5 whole dried red chillies
  • 4 tsp coriander seeds
  • 21/2 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 2cm piece of fresh ginger, grated
  • 4 garlic cloves, crushed
  • 1 tsp whole black peppercorns

Method


  1. Place all the ingredients for the curry paste into a food processor and blend well, adding enough water to make a thick paste.
  2. Heat the oil in a wok or large frying pan over a medium heat and gently cook the onions until golden. Add the curry paste and paprika and cook, stirring, for 2 minutes. Stir in the green chillies and cook for 1-2 minutes. Add enough water to thin the mixture to a sauce consistency. Add the coconut milk and prawns and simmer for 5 minutes. Add the tamarind pulp, then season and cook for a further 2 minutes. Transfer to bowls and serve with steamed basmati rice and pappadums.

1 comment:

  1. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    Simon

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