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Prawn Ambotik

Crispy prawns with a tangy, sweet and a hint of spicy flavour. A typical goan dish.

Prawn Ambotik

Chef's Name	:	Aditya Bal
Recipe Servings	:	2
Recipe Cook Time	:	45 minutes
Recipe Rating	:

Tags: aditya bal, Goan, Prawn Ambotik, prawns, sea food

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Ingredients

For Curry:

250 gms prawns, peeled and deveined

1 ripe mango, medium size

250 ml coconut milk

2 tbsp jaggery

2 tbsp refined oil

50 ml water

Salt to taste

For the masala paste:

2 tbsp refined oil

4-5 spring onions

1 tbsp fennel

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tbsp tamarind extract

1 inch piece of ginger

1 tbsp turmeric powder

8-9 black peppercorns

2 kashmiri red chillies

2 goan red chillies

For Tempering:

1 tbsp oil

2 dry red chillies

2-3 spring onion greens, chopped

A handful of coriander, coarsely chopped

Method

In a pan, heat two table spoons of oil and add all the ingredients of the masala paste. Fry for a little while and take it off the flame and allow it to cool.

Put the fried mixture in a blender, along with chopped spring onions and tamarind. Blend till it is a thick masala paste consistency.

In a pan, heat two tbsp of oil and add the masala paste. Cook on a low flame for 5-6 mins till it turns brown.

To this add a few pieces of mango, jaggery, salt and the coconut milk. Cover and cook on low flame till the gravy thickens.

Add the prawns and simmer till its done.

In another pan, heat 1 tbs of oil, add the ingredients for tempering. Stir to crisp fry.

Add the tempering to the prawns.

Serve hot with steamed rice.

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