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Goan style prawn curry
Goan style prawn curry

Before you jump to Goan style prawn curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.

You already are aware of how crucial it is to have a healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that daily exercise and a healthy lifestyle are important in terms of the overall health of your heart. Still, did you know that there are several foods that have been found to help you improve your heart health? Today, you will learn which foods are great for your heart.

Know that fish is one of the heartiest meats you can consume. You probably already be aware of this since you’ve in all probability been told to ensure that you eat fish at least twice a week. This is especially true for people who suffer from heart problems or are concerned that their hearts aren’t healthy. Be aware that fish is loaded with Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try eating fish a couple of times during each week.

There are tons of foods that you can consume that will be good for your body. No doubt, the foods listed in this article can help your body in numerous ways. They are essentially good, however, for improving your heart health. Try incorporating these foods in your diet on a regular basis. Your heart will be much better if you do!

We hope you got insight from reading it, now let’s go back to goan style prawn curry recipe. You can cook goan style prawn curry using 16 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to prepare Goan style prawn curry:
  1. Take 500 gm prawns Medium size   fresh
  2. Get 2 tsps Salt
  3. Prepare 1 tsp Turmeric powder
  4. Get 1 coconut Fresh
  5. Take 8 chillies Dry red
  6. Take 3 chillies Kashmiri
  7. Take 1 tsp Pepper corns
  8. Provide 1 tsp Corriander seeds
  9. Take 1 tsp Caraway seeds
  10. Provide 6 Kokum pieces
  11. Use 1 Onion small
  12. You need 4 Green chilli
  13. Get 1 sprig Curry leaf
  14. Provide 1/2 tsp Mustard seeds
  15. Provide 3 cloves Garlic
  16. Prepare 3 tbsps Oil
Steps 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.

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