A super simple Goan curry that can be made with prawns or eggs. Enjoy this with some fried fish and sannas or plain boiled red rice from Goa.

In Goa, the coconuts were from the trees in the garden. In Norway, I buy packets of frozen grated coconut and sometimes I use coconut milk making it even easier to put together.

Ingredients

1 dl coconut, grated or 1/4 lt coconut milk ( I used Aroy)

Small ball of tamarind soaked in 2-3 tbsp water water

2- 3 tsp chilli powder

¼ tsp cumin / jeera powder

¼ tsp turmeric / haldi powder

1 onion – sliced long (approx 80-90 gms)

Eggs or prawns

2-3 green chillies to taste

Grinding the masala

If you are using grated coconut, grind the coconut with tamarind, chilli powder, cumin, turmeric. If you are using coconut milk then you can skip this step.

Putting it together

Put 1-2 teaspoons oil in a pan. Fry the sliced onion until soft and light brown on medium heat.

If you are using grated then add the ground masala and fry well. If you are using coconut milk, then add in spice powders, the coconut milk and approx. 2 tbsp thick tamarind paste from the soaked tamarind. Do not add the tamarind pieces.

Add water & green chilli to taste and let the curry cook on low for approx. 15 mins. This will give you have a thick curry. Add eggs or prawns and cook for a further 8-10 mins on medium heat adding a little salt, water and tamarind paste according to taste.