These Dry prawns Curry is similar to soak curry (Sorak – Mean Curry in Konkani) dry prawns curry tastes great with stem rice and fish fry, along with raw mango pickle, or we goan call it tor for raw mango, we don’t use any spices in this pickle, As a kid, I still remember we also relish this pick with cooked rice with water called Kanji or Paez. Clean the Prawns, discard the head and It is important to wash nicely before using for the curry, and I also soak the prawn in lukewarm water for 5 minutes and then strainer before adding to the curry. The aroma of curry feel for a second like I am at my home in goa and now monsoon in goa it’s and perfect thali to relish. With Raw mango / Tor pickle I love the crunch of the pickle with garlic and green chilly. This simple thali is my # 4 share, and simple thali is always a soul meal, anyone can’t say no and when having goan coconut curry, can stop to have another thali, this simple meal is my kids favourite and they love this coconut curry and with dry prawns and we also refresh the memories along with our kids, my mum makes an awesome curry, as she uses to blend the masala on granite stone that was the awesome curry. Simple Thali # 4 ingredient include as noted below : 1. Rice.2. Dry Prawns Curry.3. Mackerel Fry 4. Raw Mango Pickle (Preserve)Author: Linda Curry Recipe Adopted: My Mum 1. Rice Steam rice. 2 . Ingredients for Dry Prawns Curry: 1 Cup Fresh Coconut grated. 4 – 5 Dry Kashmiri Chilies 3 tsp. Coriander seed 2 tsp. Cumin seed 5 – 6 garlic cloves 1 tsp. Tamarind (Can reduce according to desire) 1 ½ tsp. Turmeric powder Ingredients for Curry: 200 gm Dry shrimp clean and washed 2 tbsp. Coconut oil 1 onion medium chopped finely 2 ½ cups water 3 green chillies slit lengthwise salt as per taste Instructions: 1. Take a blender add all the paste ingredient and add little water and make a smooth paste. 2. Take a deep pot add oil at medium heat add onion and saute till it is translucent then add the dry prawns and saute for 3 minutes at low flame. 3. Then add the ground paste and saute for second add water salt and cover the pot halfway and let it simmer at low heat. 4. Check the salt, add the fresh slit green chilly and cook for 3-4 mins without lid. 5. Serve the dry shrimp curry with white steamed rice. Note : If required can add drier chilly accordingly, I use less and discard the seed because of my kids. Also, check the consistency of the curry thick or thin, add water according to desire. 3. Mackerel Fish Fry Ingredients : 6 Mackerel (clean, slit slightly & apply salt) 4 tbsp. Rava / Semolina 2 tsp. Turmeric Pwd. 2 tsp. Kashmiri Chilly Pwd. Salt. Instructions:
Take a plate to add Rava / Semolina, turmeric pwd. chilly pwd. and mix well.
2. Switch on the flame keep a frying pan, add oil, in meantime take mackerel deep into the rava and roll both the side and at medium heat add the mackerel fry them both side till turn light brown & Crispy. 4. Raw Mango Pickle (Preserve in Salt) 6 Raw Mango (Cut into Slice) 5 Green Chilly 6 cloves of garlic 1 Glass Jar sterilize 4 cup water 1 1/2 tbsp Salt. Instructions:
Take green chilly and garlic cloves and crush on mortar, keep aside
2. Take a deep bowl add the chopped mango slices, crush green chilly & garlic. 3. Take Jar to add salt and water and stir well then add raw mango along with green chilly and garlic and keep for preserve in a dark place at night just stir the mango slice with a clean spoon and after 3 to 4 day, mango slice, green chilly and garlic/ pickle is ready to relish with hot steam rice. Note : For Salt also can use rock salt, and add more green chilly & garlic according to desire, it tastes awesome & crunchy. Can keep this for more than a week. keep in refrigerator after 5 days. Love Linda