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Goan Shrimp Curry - Prawns

Goan Shrimp Curry
Shrimps cooked in a Rich Tangy Onion sauce and spiced with Pepper and Greenchillies. This goes well with Plain Rice / Ghee Rice / Jeera Rice. I made this for a small get together at home and it was a great hit.
  • Tiger Shrimps : 1 Kg (with / without shell)
  • Onions : 2 Nos
  • Ginger Garlic Paste : 1 tbsp
  • Red Chillies : 2 Nos.
  • Coriander Powder : 1 tbsp
  • Pepper Powder : 1 tsp
  • Turmeric : 1/2 tsp
  • Green Chillies : 2 Nos.
  • Coriander Leaves : 5 strands
  • Whole Garam Masala - Cardamom 2, Cloves 2, Cinnamones small piece, Bay Leaves 2 No.s
  • Oil 4 tbsp
  • Salt to taste
  • Sugar 1 tsp
For Paste :
  • Cumin Seeds : 1 tsp
  • Lemon Juice : 1 tbsp (or Veniger)
  • Mustard Seeds : 1 tsp
  • Coconut : 5 to 6 tbsp (grated)
  • Tomatoes : 2 Nos
Method of preparation  :
  1. Soak Cumin Seeds, Red Chillies in Lemon Juice and little water for some time.
  2. Put this into a blender along with rest of the ingredients for paste once its finely ground add 4 to 5 shrimps without shell into the blender and grind. Keep aside.
  3. In a pan heat oil and add Whole Garam Masala and once it turns colour add onion and little salt and fry.
  4. When the onions turn golden brown add the Ground paste, Turmeric, Sugar along with some Water and Coriander powder.
  5. Cook this till oil oozes out. Keep stirring regularly. Add more water if required (note shrimps oozes some water)
  6. Now add shrimps close lid and cook for 5 to 7 min.
  7. Add pepper powder, finely chopped green chillies and Coriander leaves. Stir for 2 min and the dish is ready.
Note : I prepared this with shell and it came out juicy.  Add pepper after checking the spiciness.
Also Known as :  Royalla Koora, Shrimp gravy, Goa shrimp curry, Tiger Prawn semi gravy, Goa style Era, Royallu Vepudu, Garnele Curry
Variations :  Add more water to adjust thickness of gravy
Recipe adopted from Vahchef  and prepared with some variations


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