An interesting and delicious curry from my Home Science journal. The preparation technique is slightly different with the inclusion of fish stock. Ingredients for the spice paste is similar to the traditional Goan curry with the addition of cashewnuts and green chillies that are also ground. Instead of tamarind, lemon juice is used as the souring agent. A curry that stands true to its name in terms of colour and tasty too.
I have used prawns in the gravy and made the fish stock out of the shells which were cooked in some water along with an onion and tomato. The stock is kept simple to maintain the distinctive taste of the curry. Besides prawns, pomfrets, kingfish or any firm-fleshed fish can be used. This curry goes well with rice, perfectly flavoured by the prawns, slight creaminess from the cashewnuts, mildly spiced from the chillies with a hint of sourness from the lemon juice.
Prawns are a good source of protein, vitamins and minerals. Low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of
omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones. Healthy way to cook prawns are to bake, steam, grill or boil them in a curry.
I have used prawns in the gravy and made the fish stock out of the shells which were cooked in some water along with an onion and tomato. The stock is kept simple to maintain the distinctive taste of the curry. Besides prawns, pomfrets, kingfish or any firm-fleshed fish can be used. This curry goes well with rice, perfectly flavoured by the prawns, slight creaminess from the cashewnuts, mildly spiced from the chillies with a hint of sourness from the lemon juice.
Prawns are a good source of protein, vitamins and minerals. Low in calories with no carbohydrates. Though high in cholesterol, they have a good amount of
omega-3 fatty acids. Rich in minerals like iron and selenium, an antioxidant. Also, they contain phosphorus, copper and magnesium that helps in building strong bones. Healthy way to cook prawns are to bake, steam, grill or boil them in a curry.
Golden Curry
(Serves 8)
Ingredients:
1/2 kg prawns (shelled & deveined, reserve heads and shells for stock)
1 sprig of curry leaves
1 tablespoon lemon juice
salt
Grind to a paste (with water)
1 cup fresh grated coconut
6 red dried Kashmiri chillies
2 long green chillies
8 whole cashewnuts
4 large cloves of garlic
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Fish stock
Ingredients:
Reserved prawn heads and shells
1 onion (chopped)
1 tomato (chopped)
2 cups water
Method:
Bring all the ingredients to a boil. Lower heat and allow to simmer for 15 minutes. Strain and reserve stock.
Wash prawns, drain well and season with salt. Set aside.
In a pan, combine the reserved stock and ground paste. Add curry leaves and adjust consistency by adding extra water, if required. When the gravy comes to a boil, stir in the prawns. Adjust seasoning by adding lemon juice and salt. Cook for a couple of minutes after adding prawns.
Serve curry with steaming hot rice.
Note:
(Serves 8)
Ingredients:
1/2 kg prawns (shelled & deveined, reserve heads and shells for stock)
1 sprig of curry leaves
1 tablespoon lemon juice
salt
Grind to a paste (with water)
1 cup fresh grated coconut
6 red dried Kashmiri chillies
2 long green chillies
8 whole cashewnuts
4 large cloves of garlic
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Fish stock
Ingredients:
Reserved prawn heads and shells
1 onion (chopped)
1 tomato (chopped)
2 cups water
Method:
Bring all the ingredients to a boil. Lower heat and allow to simmer for 15 minutes. Strain and reserve stock.
Wash prawns, drain well and season with salt. Set aside.
In a pan, combine the reserved stock and ground paste. Add curry leaves and adjust consistency by adding extra water, if required. When the gravy comes to a boil, stir in the prawns. Adjust seasoning by adding lemon juice and salt. Cook for a couple of minutes after adding prawns.
Serve curry with steaming hot rice.
Note:
- To enhance flavour of the curry, add 1/2 a bouillon cube like maggi or knorr before adding salt.
