Now this is the one dish everyone knows because the cuisine in general has crossed borders, but i have to admit it is very tasty, if properly made. Unfortunately very few places in the state of Goa serve the authentic dish, most have been modified to the expat or local north Indian palettes. But this one I do like a lot and is a nice change from what we have at home. I sincerely hope you like this recipe. Enjoy!

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INGREDIENTS
250-g Prawns, shelled and deveined
4-nos. Green Chillies
1-no. Onion, sliced
500-g. Coconut, fresh grated
1-tbsp. Coriander seeds
1-tsp. Cumin seeds
1.5-tbsp. Garlic, chopped
4-nos. Dried red chillies
1-tbsp. Peppercorns
1-tsp. Turmeric Powder
1-tsp. Tefla
1-tbsp. Dried Mango slices or 1-tsp. mango powder

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PROCEDURE
1. Clean and wash the prawns, marinate them in salt, pinch of turmeric powder, garlic and chopped green chillies, set aside.
2. Grind the coconut and spices to a paste, let it steep in 100-ml of hot water for five minutes. Put the paste into a muslin cloth and squeeze out all the juices until the mix in the cloth is dry.
3. simmer the spiced coconut milk on low heat for a few minutes until it is reduced by 1/3.
4. In another vessel add oil, heat, stir fry the onions for a minute or two until translucent, add garlic and then marinated prawns, fry for a minute.
5. Pour in the coconut milk, Tefla and dried Mango, bring to a boil for two minutes, cover and turn off the heat.

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VARIATIONS
1. The same procedure for Goan fish curry, just add fish.
2. Put 1-tsp. tamarind paste if Tefla not available
3. Add Okra into the curry and cook until done.
4. Add 1-tbsp. Kokum instead of dried mango slices