1 1-inch piece of ginger, minced then ground to a paste
¾ cup coconut milk
¼ cup of hot water
1 table tamarind paste
2 green chilis, halved lengthwise down the middle (but not deseeded)
1 teaspoon brown sugar
Powdered spice mixture
1 tablespoon coriander seeds
1 tablespoon kashmiri chili powder (or regular red chili powder suffices here too)
1 teaspoon cumin seeds
1 teaspoon black peppercorns
Stage 1 - Pre-Marinate Shrimp
Mix the prawns with turmeric, vinegar, and salt and set aside for ~15 minutes Be very not to let them marinate for much longer, though, because the vinegar's acidity dry them out and make them tough.
Stage 2 - Prepare Tamarind Paste
If you are using tamarind paste from a block (we were), add the paste to a small bowl and add hot water. 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
Stage 3- Prepare 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.
Stage 4 - Make Your Curry
Heat the coconut oil in a deep sauté pan and add the onions. Fry for 5-7 mins on medium-high heat until the onions start to brown.
Throw in the chopped tomato and fry for an additional 3-4 mins.
As the tomatoes begin to soften and grow a more transparent red, add the garlic and ginger paste and fry for another 2-3 minutes.
Add the powdered spices and mix it all together. Fry for 2 minutes and add the coconut milk, water and tamarind paste.
Stir it all together, add the green chilis and sugar, and bring the liquid to a gentle simmer for 2-3 minutes.
Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes.
Best served with steamed basmati rice. And be careful not to eat the chilis directly!
Recipe by Arousing Appetites: Home to the Serious Cook at https://blog.arousingappetites.com/goan-prawn-curry/