Goan Prawn Curry & Baked Rice Canapes Recipe

 
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  • Goan Prawn Curry & Baked Rice Canapes
  • Goan Prawn Curry & Baked Rice Canapes
How to make Goan Prawn Curry & Baked Rice Canapes
  • Chef: Kunal Patkar - Farzi Cafe
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A well known Goan delicacy, this prawn curry with coconut is a spicy, sour curry and is also called Ambot Tik. A delicious amalgamation of spices and coconut, this is exactly what a satisfying meal looks like, something which is going to comfort you like nothing else. The combination of delicious prawn curry with baked rice is a mouth-watering one and you will never be able to have enough of it.

Ingredients of Goan Prawn Curry & Baked Rice Canapes

  • 5 Gram Jeera whole
  • 10 Gram Coriander seeds
  • 150 Gram Kashmiri Chilly
  • 10 Gram Garlic
  • 5 Gram Ginger
  • 5 Gram Green chillies
  • 3 Gram Kokum
  • 250 Gram Coconut
  • 25 Gram Onion
  • 50 Gram Tomatoes
  • 20 Gram Coriander
  • For Prawns:
  • 0.4 Kg Prawns
  • 5 Gram Salt
  • 3 Gram Turmeric powder
  • 5 Gram Garlic paste
  • 1 Gram Asafoetida
  • 0.01 Litre Refined oil
  • 5 Gram Ginger paste
  • For Rice canapes:
  • 25 Gram Goan Rice
  • 25 Gram Coconut milk
  • 5 Gram Green chillies
  • 25 Gram Fresh coconut
  • 2 Gram Hing
  • 0.01 Litre Refined oil
  • 5 Gram Coriander leaves
  • 25 Gram Basmati Rice
  • 25 Gram Coconut milk
  • 5 Gram Green chillies
  • For Coconut foam:
  • 25 Gram Coconut milk
  • 100 Gram Coconut
  • 5 Gram Salt
  • 5 Gram Green chillies
  • 3 Gram Curry leaf
  • 1 Gram Lecite

How to Make Goan Prawn Curry & Baked Rice Canapes

  • Prepare Curry:
  • 1.Make a paste for the curry using coconut, chillies and whole spices mentioned.
  • 2.Heat some oil in a pan and saute onion, ginger and green chillies. Now add the paste and cook.
  • 3.Add tomatoes and water, bring it to boil. Now, add kokum to the curry and simmer for a while.
  • Prepare Prawns:
  • 1.Pan sear the prawns with ginger, onion and green chillies.
  • 2.Coat the prawns with a small amount of curry.
  • Prepare Rice:
  • 1.Saute the spices in refined oil and add rice. Continue to saute.
  • 2.Add in coconut milk, grated coconut and water, twice the quantity of rice.
  • 3.Leave it on a slow flame for it to simmer.
  • 4.Once the rice is cooked put some coriander leaves from top and serve hot.
Key Ingredients: Jeera whole, Coriander seeds, Kashmiri Chilly, Garlic, Ginger, Green chillies, Kokum, Coconut, Onion, Tomatoes, Coriander, Prawns, Salt, Turmeric powder, Garlic paste, Asafoetida, Refined oil, Ginger paste, Goan Rice, Coconut milk, Green chillies, Fresh coconut, Hing, Refined oil, Coriander leaves, Basmati Rice, Coconut milk, Green chillies, Coconut milk, Coconut, Salt, Green chillies, Curry leaf, Lecite

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