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Hooman - Goan Prawn Curry

Hooman - Goan prawn curry
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Hooman - Goan Prawn Curry Recipe, How To Make Hooman - Goan Prawn Curry Recipe

Coconut based curry to be eaten with boiled rice - staple Goan food

About Recipe

How to make Hooman - Goan prawn curry

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
8 mins
Total time
13 mins
Hooman - Goan prawn curry
Author : Vahchef
Main Ingredient : Fish
Servings : 0 persons
Published date : November 16, 2016

Ingredients used in Hooman - Goan prawn curry
• Peppercorns - 2-3 numbers.
• Coriander powder - 1/4 teaspoons.
• Chopped green chilly - 1 numbers.
• Chilli powder - 1/4 teaspoons.
• Turmeric powder - 1/2 teaspoons.
• Fresh peeled prawns - 1/2 cup.
• Vegtable oil - 1 tablespoons.
• Chopped onion - 2 tablespoons.
• Grated fresh coconut - 1 cup.
• Hing (asafoetida) - 1 pinch.
• Tamarind paste - 1 teaspoons.
• Salt - to taste.

Wet-grind all ingredients except for the oil, green chilly, onions and prawns. Keep the fine-ground paste aside. If fresh coconut is unavailable then use canned coconut milk to which turmeric, chilli, coriander powders, salt, hing and tamarind paste can be added. Also add pepper powder instead of the peppercorns. Heal oil in a saucepan, saute the chopped onion and green chilly till the onion is lightly colored, but not browned. Add the peeled prawns and saute for 1 min on low fire. Add the coconut paste and add water to make the curry of a consistency such that it can be mixed with boiled rice to eat it. Heat the curry until it comes to boil but do not allow it to heavily boil as then the coconut milk splits and the curry is spoiled. Eat with boiled rice, with fried fish and vegetables as sides.

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