Of all the prawn, or for that matter, fish curries that make up the immensely rich repertoire of Goan seafood cuisine, there’s perhaps none more popular, familiar or ubiquitous as the traditional prawn curry with the bright orange coloured gravy, subtle aroma and medium heat that’s a staple in every Goan household, and served in restaurants as ‘Goan Prawn Curry’. This Soongta (prawn) Hooman (curry) masala, a much loved classic from the Hindu community of Goa, though perfect for the mild, sweet flavor of prawns, does compliment all kinds of river or sea fish as well.
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Prawn with Okra
Take 2-3 medium or large bangda (mackerel), gutted and throughly cleaned. Create slits on the sides with a sharp knife. Season it with salt and lime juice and leave it aside for another 10 mins. Apply the Green Recheado masala both on the inside and outside of the fish generously. Stuff the masala in the slits. Set aside for another 10 mins. Coat the fish lightly with rava (semolina) by rolling the fish in it. Heat 2-3 tbsps of oil in a frying pan and shallow fry for the fish for about10 mins on either side. Take them off the pan and allow it to rest for 2 mins. Serve hot.
Detailed video and illustrated recipe on womenoffatorda.in/prawnwithokra
The best combination - the thick rice with this curry. Have used it with prawns and fish also.
Dear Elias Pereira, the prawn curry you made is with the masala which is an ancient combination of spices that gives you the original state of prawn curry. We're glad you liked it. Thank you.