Attention: Orders placed on 17th Dec to 26th Dec will be shipped on 27th.
Attention: Orders placed on 17th Dec to 26th Dec will be shipped on 27th.
Of all the prawn, or for that matter, fish curries that make up the immensely rich repertoire of Goan seafood cuisine, there’s none as popular as the traditional prawn curry in coconut milk, with the orange coloured gravy, subtle aroma and medium heat – a staple in every Goan household, and served in restaurants as ‘Goan Prawn Curry’. Our Soongta (prawn) Hoomun (curry) masala, a much loved classic from the Hindu community of Goa, though perfect for the mild, sweet flavour of prawns, does compliment all kinds of river or sea fish as well.
₹99.00
Goan Dry Chillies, Coriander Seeds, Turmeric Powder, Dry Mango Powder, Salt
Take 2-3 medium or large bangda (mackerel), gutted and throughly cleaned. Create slits on the sides with a sharp knife. Season it with salt and lime juice and leave it aside for another 10 mins. Apply the Green Recheado masala both on the inside and outside of the fish generously. Stuff the masala in the slits. Set aside for another 10 mins. Coat the fish lightly with rava (semolina) by rolling the fish in it. Heat 2-3 tbsps of oil in a frying pan and shallow fry for the fish for about10 mins on either side. Take them off the pan and allow it to rest for 2 mins. Serve hot.
Detailed video and illustrated recipe on womenofgoem.com/prawnwithokra
