Chef Deepa Awchat is among Bombay’s five best restaurateurs, highly renowned and hugely successful popular restaurant Goa Portuguesa specializes in authentic Goan food .
Fascinated by food and cooking since the age of nine, she has standardized the recipes, has set the menus to suit Bombay’s palate, and works on changes and innovations all the time.
Known for first authored designer restaurant cook book, ‘The Goa Portuguesa Cookbook’ , she gives one of her exclusive recipes for Fashionfad readers :
PRAWN CURRY WITH RAW MANGO
Ingredients:
Peeled prawns 300 grams
Turmeric powder 1/2 tablespoon
Ginger-garlic paste 1/2 tablespoon
Unripe green mango 1 medium
Grated coconut 1 cup
Dried red chilies 5
Coriander seeds 1 tablespoon
Peppercorns 15
Oil 4 tablespoons
Curry leaves 6
Green chillies, slit 2
Onion, chopped 1 large
Coconut milk 1 cup
Salt to taste
Method:
1. Marinate the prawns in a mixture of turmeric powder, ginger-garlic paste and salt for fifteen minutes. Peel and cut the mango in half and each half horizontally into two pieces.
2. Grind the coconut, red chillies, coriander seeds and peppercorns with one cup of water to a fine paste.
3. Heat the oil in a frying pan; add the curry leaves and green chillies and stir-fry for one minute. Add the onion and sauté till brown.
4. Add the prawns and sauté for one minute. Add the ground paste, mango, salt and half a cup of water and cook for two minutes till the prawns are tender.
5. Stir in the coconut milk and simmer for another two minutes.
6. Serve hot with rice.
