Goan Prawn Xec Xec with Goan Red Rice

Instructions

1. 1

   Marinate the Prawns: In a medium bowl, combine the cleaned prawns, 1/2 tsp turmeric powder, 1/2 tsp salt, and lemon juice. Mix well to coat evenly. Set aside to marinate for 15-20 minutes while you prepare the masala.

2. 2

   Roast the Masala Ingredients: Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and both types of dried red chilies. Dry roast for 2-3 minutes, stirring constantly, until fragrant. Add the poppy seeds (if using) and roast for another 30 seconds. Finally, add the grated coconut and continue roasting on low heat for 5-7 minutes, stirring frequently, until it turns a uniform golden brown. Be careful not to burn it. Remove from heat and let the mixture cool completely.

3. 3

   Grind the Masala Paste: Transfer the cooled roasted ingredients to a high-speed blender or grinder. Add the chopped ginger, garlic, and tamarind pulp. Add 1/4 to 1/2 cup of water and grind to a smooth, thick paste. Scrape down the sides as needed to ensure everything is well blended.

4. 4

   Cook the Curry Base: Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they soften and turn light golden. Add the ground Xec Xec masala paste. Sauté for 8-10 minutes, stirring frequently, until the paste darkens in color, becomes very fragrant, and oil starts to separate from the masala. Stir in the remaining 1/4 tsp turmeric powder.

5. 5

   Cook the Prawns: Add the marinated prawns to the pan and sauté for 1-2 minutes until they begin to turn pink and curl. Pour in about 1 cup of warm water (rinse the grinder jar with this water to collect any remaining masala). Add the remaining 1 tsp of salt. Stir well to combine.

6. 6

   Simmer and Finish: Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, or just until the prawns are cooked through. Do not overcook. Turn off the heat, garnish with freshly chopped coriander leaves, and let the curry rest for 10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice, Goan pao (bread), or sannas (steamed rice cakes).