Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Goa · Lunch

Goan Prawn Xeque Xeque

Traditional 3. Goan Prawn Xeque Xeque recipe

🧺 Ingredients

• Medium prawns — 500g, peeled and deveined
• Coconut milk — 400ml (canned, full-fat)
• Grated fresh coconut — 200g
• Kashmiri chilli powder — 1.5 tbsp
• Coriander powder — 1 tbsp
• Cumin seeds — 1 tsp
• Turmeric powder — 0.25 tsp
• Garlic cloves — 8, minced
• Fresh ginger — 1.5 tbsp, finely chopped
• Green chillies — 3, slit
• Onions — 2 large, thinly sliced
• Tomatoes — 2 medium, quartered
• Vegetable oil — 3 tbsp
• Water — 200ml
• Salt — to taste
• Curry leaves — 8 sprigs

👩‍🍳 How to make Goan Prawn Xeque Xeque

1. Grind 150g coconut with ginger, garlic, cumin seeds, and 75ml water to smooth paste (5 min)
2. Heat oil in wide pan over medium flame
3. Sauté onions 4-5 min until golden brown
4. Add tomatoes, green chillies, curry leaves
5. Cook 2-3 min until tomatoes soften slightly
6. Add ground masala paste, cook 4-5 min until oil begins to separate
7. Stir in Kashmiri chilli powder, coriander powder, turmeric powder (2 min)
8. Add water and remaining 50g grated coconut, mix well
9. Bring to gentle simmer (3 min)
10. Slide prawns into curry, do not stir aggressively
11. Cook 4-5 min until prawns curl and turn pink (watch for immediate color change)
12. Slowly pour coconut milk while gently stirring (2 min)
13. Lower heat to minimum, simmer 5-8 min until prawns are opaque throughout
14. Season with salt, adjust heat level
15. ---

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