Goan Prawn Coconut Curry (Xec Xec Style)

Goan Prawn Coconut Curry (Xec Xec Style) ingredients

• 1.5 lbs Large prawns (shrimp), peeled and deveined
• 0.5 tsp Turmeric powder
• 0.5 tsp Kosher salt
• 6-8 Dried red Kashmiri chilies (or similar mild red chili)
• 2 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 0.5 tsp Black peppercorns
• 1 inch piece Fresh ginger, chopped
• 4 Garlic cloves
• 0.5 cup Freshly grated coconut (or unsweetened desiccated coconut)
• 1 tbsp Tamarind paste (seedless)
• 0.25 cup Water
• 2 tbsp Vegetable oil
• 1 medium Yellow onion, finely chopped
• 8-10 Curry leaves
• 1 13.5 oz can Coconut milk (full-fat)
• 1-2 Green chilies, slit (optional, for heat)
• 0.25 cup Fresh cilantro, chopped

How to make Goan Prawn Coconut Curry (Xec Xec Style)

1. In a bowl, toss the 1.5 lbs peeled and deveined prawns with 0.5 tsp turmeric powder and 0.5 tsp kosher salt. Set aside to marinate for 15-20 minutes.
2. Heat a small dry pan or skillet over medium-low heat. Add 6-8 dried red chilies, 2 tbsp coriander seeds, 1 tsp cumin seeds, and 0.5 tsp black peppercorns. Toast for 2-3 minutes, stirring constantly, until fragrant. Be careful not to burn them.
3. Transfer the toasted spices to a blender or spice grinder. Add 1 inch fresh chopped ginger, 4 garlic cloves, 0.5 cup freshly grated coconut (or desiccated), 1 tbsp tamarind paste, and 0.25 cup water.
4. Blend until a smooth, thick paste forms, adding a splash more water if needed to help the blending process. Set the curry paste aside.
5. Heat 2 tbsp vegetable oil in a large pot or Dutch oven over medium heat. Add 1 finely chopped medium yellow onion and sauté until softened and translucent, about 6-8 minutes.
6. Stir in 8-10 curry leaves and the prepared curry paste. Cook for 5-7 minutes, stirring frequently, until the paste darkens slightly and the oil begins to separate.
7. Pour in the 13.5 oz can full-fat coconut milk and 0.5 cup water. Bring the mixture to a gentle simmer, stirring well to combine the paste with the coconut milk. If using, add 1-2 slit green chilies now.
8. Add the marinated prawns to the simmering curry. Cook for 3-5 minutes, or until the prawns turn pink and are just cooked through. Avoid overcooking to keep them tender.
9. Taste and adjust seasoning with additional salt if necessary. Remove from heat.
10. Garnish with 0.25 cup fresh chopped cilantro and serve hot with steamed basmati rice or crusty bread.

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