Easiest Way to Prepare Tasty Goan style prawn curry Cooking Basics for Newbies

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, goan style prawn curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. In regards to cooking healthy meals for the families, there’s definitely some level of dissention among the positions. The good thing is there are recipes which are very healthy but also the healthy temperament of those recipes is somewhat disguised. What they do not know in these instances truly should not attract harm their way (out of allergies, which should not be ignored).

Goan style prawn curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Goan style prawn curry is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook goan style prawn curry using 16 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Goan style prawn curry:

1. Get 500 gm prawns Medium size   fresh
2. Prepare 2 tsps Salt
3. Get 1 tsp Turmeric powder
4. Make ready 1 coconut Fresh
5. Take 8 chillies Dry red
6. Prepare 3 chillies Kashmiri
7. Prepare 1 tsp Pepper corns
8. Make ready 1 tsp Corriander seeds
9. Prepare 1 tsp Caraway seeds
10. Make ready 6 Kokum pieces
11. Make ready 1 Onion small
12. Make ready 4 Green chilli
13. Take 1 sprig Curry leaf
14. Make ready 1/2 tsp Mustard seeds
15. Take 3 cloves Garlic
16. Make ready 3 tbsps Oil

Instructions to make Goan style prawn curry:

1. While buying the prawns, the fish seller will remove the head and shell. You need to 'de-vein' the prawns before use i.e. remove the intestines.
2. Wash the prawns and make a shallow cut on the concave side using a plain edge knife (not serrated). Lift out the intestine gently. Make sure you get all of it from top to bottom. Hold the prawn under the tap to wash off any left over bits. You can see it in the photo below (the thin black line).
3. Once all the prawns are cleaned, wash them off once and mix with 2 tsp salt and 1 tsp turmeric and let it rest for 15 min.
4. Grate 1 full coconut
5. Dry roast the red chillies, coriander seeds, pepper corns and caraway seeds
6. Now you need to extract the coconut milk. Heat 1 cup water till it boils. Switch off the heat and add the coconut to it. Let it cool. You can place the vessel containing the coconut into another larger vessel filled with cold water to speed up the cooling.
7. After the coconut cools, transfer it into a grinder. Add the roasted spices (break up the chillies)
8. Grind the coconut and spices into a paste. Strain the paste through a cloth to extract the thick spicy coconut milk
9. Heat another cup of water and repeat the process twice to extract the thin coconut milk
10. Discard the left over coconut and spice residue
11. Chop 1 small onion finely. Chop 4 green chillies. Chop 3 cloves garlic finely.
12. Heat 3 tbsp oil in a Kadhai. Add 1/2 tsp mustard seeds and wait until they pop. Add 1 sprig curry leaves. Add the garlic, green chillies and onion. Fry on low flame for 5 min.
13. In the meantime wash the prawns a couple of times and discard the water.
14. Add the prawns to the Kadhai and fry for 2 min.
15. Add a little water to the prawns to bring the temperature down to boiling point. The coconut milk may split if you add it to a very hot vessel so you need to lower the temperature.
16. Add the thin coconut water and salt. Keep the flame on medium and stir until the mix just starts to boil. Immediately lower the flame and cook for 7 min. The coconut milk will split if it is boiled too vigorously.
17. Add the thick coconut milk and kokum. If you don't have kokum, you can use tamarind pulp. Stir and heat it until just before it boils. Switch off the flame.
18. Serve with rice.

Which usually means that at any given goan style prawn curry time on your cooking cycles there’s quite probably somebody somewhere that is better and/or worse in cooking than you personally. Take heart from this because even the very best have bad days in terms of cooking. There are a number of people who cook for several reasons. Some cook in order to eat and survive while others cook since they actually enjoy the whole process of ingestion. Some cook through the times of emotional upheaval yet many others cook out of absolute boredom. Whatever your reason for cooking or understanding how to cook you need to always begin with the basics.

The good thing is that when you’ve heard the fundamentals of cooking it is improbable you will ever need to relearn them. Which usually means you may always build up and expand your cooking abilities. As you learn new recipes and better your culinary abilities and talents you will find that preparing your meals from scratch is a whole lot more rewarding than preparing pre packaged meals which can be purchased from the shelves of your regional supermarkets.

You will also discover as your own experience and confidence develops that you will see your self more and more often improvising when you go and adjusting recipes to fulfill your personal preferences. If you prefer less or more of ingredients or would like to produce a recipe a little less or more spicy in flavor you can make simple adjustments on the way to be able to achieve this goal. In other words you will start in time to create meals of one’s personal. And that’s something that you may not of necessity learn when it comes to basic cooking skills to beginners however you would never know if you didn’t master those basic cooking skills.