I remember having eaten this dish for the first time at an Indian restaurant in Santa Monica a couple of years back. It smelled so tropical with the roasted coconut and curry leaf. So this recipe of Madras Shrimp curry recipe or Madras Prawn Curry has a twist of Goan in it. I love shrimps or prawns as they are called in India.
English as a language is really confusing like eggplant or brinjal, okra or ladyfingers, cilantro or coriander get the drift. Found this on Facebook today. Guess will put in prospective how English as a language varies so much in America and the rest of the world.
Now back to the recipe, you can variate this to your like. You could use fish, meats or vegetables based on your diet.
- 25 medium shrimps / prawns cleaned and deveined
- 8 oz of grated coconut
- 1 nickel size of tamarind
- 4 whole red chilli
- 1 medium onion Chopped
- 8 cloves garlic
- 1 inch ginger
- 1 tsp of mustard seeds
- 10 curry leaves
- 1/2 tsp of sugar
- 2 tbsp of xacuti powder
- 3/4 cup of water
- salt to taste
- oil for cooking
- Toast the coconut on a heated non stick pan till light brown.
- Add 3/4 cup water and toasted coconut, ginger, garlic, tamarind and grind it coarse for 15 to 20 seconds in a grinder or food processor.
- Heat oil in a pot add the mustard seeds, red chilli cover till you hear the mustard seeds popping once done, take off the lid and add the diced onion and saute till light brown.
- Add the xacuti masala and saute for 1 minute, then add the ground coconut,sugar and saute for 2-3 minutes. Cover and cook for another 10 minutes. Check in between.
- Next add the shrimps and salt to taste and cook for another 5 minutes till the shrimps / prawns are done.
- Finally add the curry leaves. Serve with rice or chapati or naan.
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