Upon entering the restaurant, we noticed that it was nearly full. Fortunately, we managed to secure a vacant table promptly and were seated. The ambiance was one of the few positive aspects of our visit. The dim lighting, coupled with the pleasant breeze from the recent rain, created a soothing atmosphere. There are separate ways to make this prawns curry. Every family has their own version of making it. The prawn recipe that I explained today belongs to the Gaud Saraswat Brahmin(GSB)community of Goa. We call it sungtache hooman in Konkani (our native language). Sungta means prawns and hooman means fish curry.

Add the coconut milk and bring slowly to the boil. Cover tightly with the lid, reduce the heat to low, and simmer gently for about 1 hour or until the meat is tender. Or you can cook in the oven on a low heat (around 170 fan). It may take up to an hour and a half. Massaman curry paste (1tbsp) – Fresh red chilli, Fresh lemongrass, Fresh sweet basil leaves, Fresh garlic, Salt, Fresh wild ginger, Fresh shallot, Shrimp paste (shrimp (crustacean), salt), Spices Onion – you can use one large sliced onion in this recipe but I find that onion reduces the shelflife of the masala. Without onions you can keep this in the fridge for up to a month. In summary, garlic is an essential ingredient in Goan cuisine, where it is used to add a pungent and savoury flavour to dishes such as vindaloo and other curries and stews. Its versatility and numerous health benefits make it a valuable addition to the complex and flavorful dishes that are characteristic of Goan cuisine. Cardamon

Coriander has various health benefits as well. It is a good source of vitamin C, which is essential for immune system function. Coriander also has anti-inflammatory properties and may help lower cholesterol levels in the body.

Jaggery – ads a nice flavor from the coconut sap but you can also use brown sugar which has the flavor of molsses. If it seems you need softer rice in the I nstant Pot , increase the liquid amount rather than cooking time, starting with 2 more tablespoons of water. If you add water in increments, you can find your sweet spot without going directly to the mushy stage.This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. ( October 2018) ( Learn how and when to remove this template message)

We tasted or smelled different Goa spices in the form of berries, leaves or even bark, and while, in the main, their tastes were very familiar to us, trying to pin down exactly what they were proved impossible. Goan prawns curry is a delicious coconut-based prawns curry belonging to the small state Goa in India. Today I will show you how to make authentic Goan Saraswat prawns curry which is mildly spiced, tangy and gets ready under 30 minutes. Feni is a clear spirit distilled from a ferment made with the flowers of cashew plants. Amazingly, having with ice and sprite/lemonade was a popular choice while we were there. Solkadhi Overall, coriander is a versatile spice that adds depth and complexity to Goan dishes. Whether used in its seed or leaf form, coriander is a must-have in any pantry for those who want to experiment with the flavours and aromas of Goan cuisine. Turmeric

Recipe

Sundried tomato paste– Sunflower Oil (45.0%), Sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) (39.0%), Water (16.0%) Goan Hindu cuisine in Goa is mainly pescetarian and lacto-vegetarian and is very similar to Saraswat cuisine, from which it originates. Goan Hindu cuisine is mild, with use of tamarind and kokum for souring, and jaggery for sweetening. It uses spices such as asafoetida, fenugreek, curry leaves, mustard, and urad dal. Onion and garlic are also used. It also includes vegetables, such as lentils, pumpkins, gourds, bamboo shoots, and roots. The medium of cooking is coconut oil. Harissa spice– Dry Roasted Chillies, Coriander Seeds, Cumin Seeds, Caraway Seeds, Seasalt, Mint Leaves