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BLACK FRIDAY & BEYOND SALE
15% OFF STOREWIDE
Use Code BFNX21 thru Dec 1, 2021
Goan-Style Curried Prawns


Today's recipe is adapted from one by Suvir Saran and Hemant Mathur, co-owners/chefs of Dévi, the acclaimed, Michelin one-star Indian restaurant in Manhattan (8 East 18th Street, between 5th Ave. and Broadway).

Saran and Mathur specialize in recreating authentic regional dishes like this one, which hails from Goa, the former Portuguese colony and modern beach resort south of Bombay (Mumbai) on India's west coast.


About our Wild Spot Prawns

Virtually all commercial Shrimp and Prawns
but not oursare dipped in a chemical solution to keep the shrimp shells from turning black.

We're proud to compare this unappetizing array with our pure, simple ingredient list: “Wild Pacific spot prawns, sea water”.

Our pure, delicious Spot Prawns are harvested sustainably in cold, clean waters between Washington State and Southeast Alaska.

They come packed in convenient tubs that contain nothing but the same clean seawater in which these tasty crustaceans once swam… with no additives of any kind.


Goan-Style Curried Prawns

Prep and cook time is about 30 minutes
Serves 3

1 1/3 pounds wild Pacific Spot Prawns, peeled and de-veined
Kosher sea salt
Organic ground black pepper
1/8 teaspoon organic cayenne pepper
1/4 cup organic extra virgin olive or macadamia nut oil
4 dried red chilies

1 3 inch piece ginger, peeled and minced (or 1 tablespoon ground organic ginger)
1 medium red onion, finely chopped
2 garlic cloves, peeled and chopped (or 2 teaspoon organic garlic granules)
2 teaspoons ground organic coriander
1/2 teaspoon organic turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
1 cup chopped fresh cilantro

  • Place Prawns in a gallon-size container, and add 1/2 teaspoon salt, 1/8 teaspoon black pepper, and cayenne. Mix well and refrigerate.

  • In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1‒2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon salt and sauté until onion is soft and translucent, 5‒8 minutes. Add garlic, ground coriander and turmeric and sauté until fragrant, about 1 minute.

  • Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.

  • Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add Prawns. Bring to a simmer and cook until Prawns are opaque, 2‒3 minutes. Stir in cilantro. Serve with rice (preferably, brown basmati).

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