Authentic Goan Prawn Cauliflower CaldineVeg

1

Clean and devein the prawns, discarding the vein. Place them in a bowl with salt and turmeric powder. Mix well and let them marinate for 15 to 20 minutes

2

Cut the cauliflower into medium-sized florets. Soak them in water with a pinch of salt and turmeric powder to clean them. Drain and set aside.

3

Soak the tamarind in warm water.

4

Gather the freshly grated coconut, finely chopped onions, chopped tomato, slit green chilies, garlic cloves, ginger, and the dry spices (turmeric, cumin, coriander seeds, peppercorns, cinnamon, cloves) and rice.

5

In a mixer, grind the grated coconut, soaked tamarind (with water), all dry spices, ginger, garlic, and rice with 2 cups of water. Strain through a sieve, pressing firmly to extract the thick milk.

6

Place the remaining ground coconut back into the mixer with another 2 cups of water. Grind and strain again to extract the thin milk. Set both liquids aside.

7

Heat coconut oil in a thick-bottomed pan over medium heat.

8

Add the onions and sauté until golden brown.

9

Add the onions and sauté until golden brown.

10

Add the tomatoes, green chilies, salt, and turmeric. Pour in a splash of water to help soften the tomatoes.

11

Once the tomatoes are fully mashed, add the cauliflower florets and stir for 2–3 minutes.

12

Reduce heat to low, add the thin coconut milk, and stir in the sugar. Cover and cook for 6–8 minutes.

13

Once the curry is simmering and the cauliflower is partially cooked, add the marinated prawns. Cook for about 5 minutes (do not overcook

14

Finally, pour in the thick coconut milk. Stir gently until the curry reaches a creamy consistency. Check and adjust salt if needed. Once it simmers, remove from heat and serve hot.