Goan prawn curry w/ lemon rice

Ingredients

PRAWN CURRY:

• 550 grams prawns (1 kg of prawns yielded me this much amount after cleaning)
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 medium onion, finely chopped
• 1 tsp garlic paste
• 1 tsp ginger, julienned
• 1 tsp coriander powder
• ¾ tsp roasted cumin powder
• ½ tsp tamarind paste (adjust to taste)
• 1 sprig curry leaves
• 2-3 dry whole red chilies
• Salt & red chili powder to taste
• 200 mls coconut milk
• 2 tbsp chopped fresh coriander leaves
• LEMON RICE
• 1 generous glass rice (300 grams approx)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tbsp peanuts
• 1 tbsp ivory lentils (urad dhuli dal)
• 1 tbsp split skinned Bengal grams (chana dal)
• Salt to taste
• ½ – ¾ tsp turmeric powder
• 1 sprig curry leaves
• 1 – 1½ tbsp lemon juice (adjust to taste)
• 2 tbsp water
• Cook the rice using the free boiling method.

Preparation

• Clean and de-vein the prawns. Wash them and drain the water. Sprinkle a little salt over the prawns and keep them aside for 2 minutes. Wash well again, drain water and keep aside.
• Heat the oil in a wok and reduce the heat. Add mustard seeds and cover the wok immediate to avoid the seeds spluttering all around. Once the crackling of seeds stops, remove the cover and add whole red chilies and onions. Increase the heat and fry till they turn translucent.
• Add the garlic, ginger and stir fry till the garlic becomes aromatic and the turns golden (approx. a minute). Reduce the heat to minimum and mix in the dry spices – coriander powder, cumin powder, red chili powder and salt.
• Next, stir in the tamarind paste and the prawns. Stir for a minute or more, depending on the size of prawns, or till the prawns begin to change colour.
  Reduce the heat and add the coconut milk. Cook the prawns for 2-3 minutes (again it depends on the size of the prawns) in the coconut milk on low heat, stirring, to prevent the coconut milk from curdling. Adjust the seasoning, sprinkle with coriander leaves and serve with Lemon Rice
• LEMON RICE
  Mix the lemon juice in the water and keep aside.
  
  Heat the oil and reduce the heat. Add mustard seeds and once they start crackling add the peanuts. Cook the peanuts till they just begin to change the color and become aromatic.
• Add in the lentils and grams and cook till they become golden in color. Add curry leaves, salt and turmeric powder and add the lemony water. Now stir in the rice and serve hot with the prawn curry.
  Note: The whole process of making the lemon rice takes just a few seconds, so please ensure that all your ingredients are ready to be added to oil. Any delay can lead to one or more ingredient/s getting over cooked or even burnt. I have learnt this the hard way!
  
  Note: The amount of cooked rice yield will depend on the quality of rice.

Questions

Photos of members who cooked this recipe

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