The origin of the word “curry” has been widely debated by experts, believed to be an anglicized version from the Tamil word "kari" meaning sauce. There are many types of curry depending on aroma, taste, colour and consistency. Preparation too plays an important role including the use of spices and other ingredients. Spices are either ground into a paste or used in powder form as the base. This is a variation of the traditional Goan prawn curry with the inclusion of additional spices, roasted before grinding. Roasting intensifies their aroma and flavour imparting depth and richness to the gravy. Enhanced with prawns, the curry when paired with rice is incredibly fragrant and delectable.
Fresh grated coconut, slices of onion and spices are lightly roasted and ground to a fine paste. The gravy balanced with the sweetness of the coconut, onion, heat from the spices with tomato and tamarind providing the sourness. Prawns adding their own distinctive taste that can be substituted with any firm-fleshed fish. Seafood can be replaced with beef, mutton or chicken. Refer to note at the end of the recipe. Ground spice paste can be made ahead and refrigerated for three to four days. This curry with roasted spices is an absolute delight to the taste buds.
Fresh grated coconut, slices of onion and spices are lightly roasted and ground to a fine paste. The gravy balanced with the sweetness of the coconut, onion, heat from the spices with tomato and tamarind providing the sourness. Prawns adding their own distinctive taste that can be substituted with any firm-fleshed fish. Seafood can be replaced with beef, mutton or chicken. Refer to note at the end of the recipe. Ground spice paste can be made ahead and refrigerated for three to four days. This curry with roasted spices is an absolute delight to the taste buds.
Prawn Curry With Roasted Spices
(Serves 6)
Ingredients:
500 grams prawns (shelled and deveined)
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
1 sprig curry leaves
few coriander leaves (chopped)
2 tablespoons oil
salt
Lightly dry Roast and grind with water to a fine paste
5 red dried Kashmiri chillies
3/4 tablespoon coriander seeds
1/2 teaspoon cumin seeds
8 whole black peppercorns
4 cloves
1-inch cinnamon stick
4 large cloves of garlic
1/2-inch piece of ginger
3/4 cup fresh grated coconut
1/2 medium onion (sliced)
1 small ball of tamarind (do not roast)
1/4 teaspoon turmeric powder (do not roast)
Note: Roast coconut and onion separately with oil. Use 1 to 2 teaspoons oil for both. Garlic and ginger can be roasted with the onion.
Method:
Wash the prawns in a colander, drain well and season with salt.
Heat oil in a pan, add curry leaves and then, saute the onion until translucent. Stir in the tomato and cook till pulpy. Fry the ground paste well and then add 1 to 2 cups of water after rinsing the blender jar. Adjust the consistency of the gravy accordingly.
Once the curry comes to a boil, incorporate the prawns, green chillies and cook for a couple of minutes. Taste for salt and if desired, add a pinch of bouillon cube to enhance the taste. Do not overcook the prawns.
Garnish with coriander leaves and serve curry with steaming hot rice.
Note:
(Serves 6)
Ingredients:
500 grams prawns (shelled and deveined)
1 onion (chopped)
1 tomato (chopped)
2 green chillies (slit)
1 sprig curry leaves
few coriander leaves (chopped)
2 tablespoons oil
salt
Lightly dry Roast and grind with water to a fine paste
5 red dried Kashmiri chillies
3/4 tablespoon coriander seeds
1/2 teaspoon cumin seeds
8 whole black peppercorns
4 cloves
1-inch cinnamon stick
4 large cloves of garlic
1/2-inch piece of ginger
3/4 cup fresh grated coconut
1/2 medium onion (sliced)
1 small ball of tamarind (do not roast)
1/4 teaspoon turmeric powder (do not roast)
Note: Roast coconut and onion separately with oil. Use 1 to 2 teaspoons oil for both. Garlic and ginger can be roasted with the onion.
Method:
Wash the prawns in a colander, drain well and season with salt.
Heat oil in a pan, add curry leaves and then, saute the onion until translucent. Stir in the tomato and cook till pulpy. Fry the ground paste well and then add 1 to 2 cups of water after rinsing the blender jar. Adjust the consistency of the gravy accordingly.
Once the curry comes to a boil, incorporate the prawns, green chillies and cook for a couple of minutes. Taste for salt and if desired, add a pinch of bouillon cube to enhance the taste. Do not overcook the prawns.
Garnish with coriander leaves and serve curry with steaming hot rice.
Note:
- The prawns used were large so I left the last segment of the shell along with the tail.
- Prawns can be substituted with fish of choice.
- The ground paste can also be used to cook beef, mutton or chicken. Ensure to incorporate the meat after the tomato, cover and cook until half done. Then, add the ground paste, green chillies and some chopped potatoes. Include a dash of vinegar when cooking with meat.
- My mother also prepared meatball curry with potatoes. Mix in a couple of tablespoons of the ground paste with the meat, season with salt and shape into balls. She started by cooking some mustard seeds along with the curry leaves, followed by the onion, tomato and then meatballs. Cover and cook until meatballs are firm and set. Then, proceed as above, an incredibly tasty curry and a family favourite!!!
