Goan Prawn Curry & Baked Rice Canapes Recipe

Overview
Cook Time
Ingredients
Method

How to make Goan Prawn Curry & Baked Rice Canapes

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.

Total Cook Time1 hr 45 mins
Prep Time 15 mins
Cook Time1 hr 30 mins
Recipe Servings2
Medium

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

HideShow Media

Prepare Curry:

Make a paste for the curry using coconut, chillies and whole spices mentioned.

Heat some oil in a pan and saute onion, ginger and green chillies. Now add the paste and cook.

Add tomatoes and water, bring it to boil. Now, add kokum to the curry and simmer for a while.

Prepare Prawns:

Pan sear the prawns with ginger, onion and green chillies.

Coat the prawns with a small amount of curry.

Prepare Rice:

Saute the spices in refined oil and add rice. Continue to saute.

Add in coconut milk, grated coconut and water, twice the quantity of rice.

Leave it on a slow flame for it to simmer.

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

Tags:

Share Recipe