Goan Sambharachi Kodi goa prawn curry

Ingredients

100 gm peeled prawns
100 gm dried prawns
4 onions
3 coconuts, grated
20 bilimbis
5 mango seeds (padde)
Walnut sized ball of tamarind
1 inch piece ginger
6 flakes garlic
6 green chillies
1 tbsp sugar
4 maggi cubes
2 tbsp oil
4-5 tbsp Goan sambhar masala
Salt as per taste


Method:

* Mix the dried and fresh prawns together, salt and keep aside.
* Slice the bilimbis, add a handful of salt and let it drain.
* Heat 2 tablespoons of oil in a pan.
* Crush the ginger and garlic and fry over slow fire in the heated oil.
* Slice the onions, and fry along with the ginger and garlic, till brown.
* Remove the mixture in a bowl and keep aside.
* Fry the blimbis in the remaining oil in the pan till they change color.
* Remove from the pan and keep aside.
* Add ginger and garlic and fried onions back to the pan.
* Add the prawns, mango seeds and green chillies and fry.
* Extract thick coconut juice and keep aside.
* Then take about 1½ litre of thin juice.
* Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice.
* Add it to the prawn mixture in the pan and let it boil well for about half an hour.
* Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water.
* Let the mixture cook well.
* Add salt and sugar if necessary.


Note: Cook and eat with boiled Goa rice as a curry. If heated everyday, this curry can last for a long time without refrigeration.