This isn’t exactly the recipe you’d find in Goan Cookbook by Sanjeev Kapoor or the ones you may find on the net. (except on a few genuine websites like Aayi’s Recipes !)
In Goa, fish curry is prepared depending on the fish being used. Hence almost each type of fish has a different recipe!
This one will describe the “Goan Prawns Curry” known as “Sungtache Hoomhan“.
Ingredients:
10-12 prawns
1 cup freshly grated coconut
3-4 pepper corns
2 green chillies
1 red chilli or 1/2 tea spn red chilli powder
1/4 tea spn turmeric powder
1 medium tomato
1 small onion
1 small round of tamarind
a pinch of hing (asafoetida)
1/2 tea spn oil
few pieces drumstick or ambado
few drops of coconut oil ( optional)
salt to taste
Method:
Clean, remove the outer crust and de-vein* the prawns. Wash thoroughly with water.
Grind coconut, turmeric powder, red & green chillies, tamarind and pepper corns to a fine paste. Dont’ make this paste too watery.
Chop onion and tomato.
Heat oil in a pan and add hing. Add onion, tomato and 1/2 cup water. Let it boil for 2-3 mins.
Add the prawns and turmeric powder. Let the prawns cook for 10 mins. Once cooked, you can see that the prawns turn whitish/creamish.
Add water if required. Dont’ add too much water else the curry will end up too watery.
Add drumsticks/ambados and boil for a few mins.
Now, add the ground paste to this and let it boil.Add salt to taste. Boil for around 10-15 mins.
Add a few drops of coconut oil to this (if you have). Garnish with Coriander.
Serve hot with rice and fried fish ! Enjoy Madi! 
de-vein*: A black vein runs on the prawn which is considered hard to digest. This vein can be easily seen on top of the prawn. Make a slit on top of the prawn with a knife and remove the vein by pulling it out.
Update: Add a tea spn of coriander seeds while grinding the coconut for a variation. If you dont’ have coriander seeds, garnish with chopped green coriander.
