A dish popular in Goa, available at local restaurants and tea stalls. It is commonly eaten for breakfast with pao (bread) or puris. Prepared with prawns and a combination of vegetables in a coconut-based gravy that is enhanced with an array of spices that are roasted before grinding into a paste. Thus, lending a unique aroma and flavour that makes prawn bhaji truly irresistible and finger-licking good. One that my family and I always look forward to enjoying on our visit to Goa. Besides breakfast, this dish can be savoured with the main meal.
Ensure to use fresh prawns, they should smell like the ocean and not fishy. The head still attached, firm to the touch and translucent in appearance. Smaller the better as they are tastier than the large ones. Prawns have a delicate sweet flavour, versatile and a great addition to any dish. A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Ensure to use fresh prawns, they should smell like the ocean and not fishy. The head still attached, firm to the touch and translucent in appearance. Smaller the better as they are tastier than the large ones. Prawns have a delicate sweet flavour, versatile and a great addition to any dish. A good source of protein, vitamins and minerals, prawns are low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of omega-3 fatty acids. Rich in selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones.
Goan Prawn Bhaji
(Serves 6 or 8)
Spice Paste
Ingredients:
1 cup fresh or frozen grated coconut
1 onion (sliced)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1.5-inch cinnamon stick
8 whole black peppercorns
4 large cloves of garlic
1/2-inch ginger
a small piece of nutmeg
4 petals of star anise
6 red dried Canacona chillies or 5 Kashmiri chillies
1/2 teaspoon turmeric powder
2 tablespoons oil
Method:
Heat oil in a skillet and roast the onion till translucent. Then, add coconut with the onion and continue to roast till both are light brown.
Dry roast rest of the ingredients except the turmeric powder.
Grind all roasted ingredients, turmeric powder with some water to a fine paste.
Gravy
Ingredients:
1 onion (chopped)
250 grams shelled and deveined small prawns
200 grams small cauliflower florets (washed)
2 potatoes (peeled and cut into 1/4-inch cubes)
1 tomato (chopped)
2 green chillies (chopped)
1 cup tamarind water
2 cups water
a pinch of jaggery or sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash prawns, drain well and season with salt. Set aside.
Heat oil in a pan and sauté the onion till translucent. Then fry the ground paste for few minutes. Rinse the blender jar with two cups water and add to the pan along with tamarind water. Bring to a boil and incorporate the potatoes. Simmer and cook until potatoes are three-fourth done. At this stage, stir in the cauliflower florets, cover pan with the lid slightly ajar and cook under tender-crisp. By this time, the potatoes should be done too.
Mix in the prawns and cook for a couple of minutes. If gravy consistency is thick, add some hot water. Adjust seasoning by adding jaggery or sugar and salt.
Garnish with coriander leaves.
Serve hot by sprinkling some raw chopped onion and lime juice accompanied with pao (bread) or puris.
Note:
(Serves 6 or 8)
Spice Paste
Ingredients:
1 cup fresh or frozen grated coconut
1 onion (sliced)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1.5-inch cinnamon stick
8 whole black peppercorns
4 large cloves of garlic
1/2-inch ginger
a small piece of nutmeg
4 petals of star anise
6 red dried Canacona chillies or 5 Kashmiri chillies
1/2 teaspoon turmeric powder
2 tablespoons oil
Method:
Heat oil in a skillet and roast the onion till translucent. Then, add coconut with the onion and continue to roast till both are light brown.
Dry roast rest of the ingredients except the turmeric powder.
Grind all roasted ingredients, turmeric powder with some water to a fine paste.
Gravy
Ingredients:
1 onion (chopped)
250 grams shelled and deveined small prawns
200 grams small cauliflower florets (washed)
2 potatoes (peeled and cut into 1/4-inch cubes)
1 tomato (chopped)
2 green chillies (chopped)
1 cup tamarind water
2 cups water
a pinch of jaggery or sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Wash prawns, drain well and season with salt. Set aside.
Heat oil in a pan and sauté the onion till translucent. Then fry the ground paste for few minutes. Rinse the blender jar with two cups water and add to the pan along with tamarind water. Bring to a boil and incorporate the potatoes. Simmer and cook until potatoes are three-fourth done. At this stage, stir in the cauliflower florets, cover pan with the lid slightly ajar and cook under tender-crisp. By this time, the potatoes should be done too.
Mix in the prawns and cook for a couple of minutes. If gravy consistency is thick, add some hot water. Adjust seasoning by adding jaggery or sugar and salt.
Garnish with coriander leaves.
Serve hot by sprinkling some raw chopped onion and lime juice accompanied with pao (bread) or puris.
Note:
- Canacona chillies were used in the spice paste.
- Chopped white radish pieces can be substituted for cauliflower florets.
