Goan Prawn Curry With Ragi Mudde Recipe

About this recipe

A coastal Goan delicacy featuring succulent prawns simmered in a tangy coconut-based curry, paired with nutrient-rich ragi mudde (finger millet dumplings). Perfect for a balanced and satisfying dinner.

Ingredients

• 500 g Prawns
• 250 ml Coconut Milk
• - Onion
• 250g Green Chilli
• 250g Garlic
• 250g Ginger
• 100 g Coriander Powder
• - Mustard Seeds
• 500 ml Water
• 20 g Turmeric Powder
• - Red Chilli
• 20G Curry Leaves
• - Coconut Oil
• 500 Gms Organic Sprouted Ragi Flour

Instructions

1. Step 1: Heat coconut oil in a pan over medium heat. Add mustard seeds and allow them to splutter. Add curry leaves and sauté briefly.
2. Step 2: Add chopped onions, garlic, and ginger to the pan. Sauté until the onions turn golden brown.
3. Step 3: Stir in the coriander powder, turmeric powder, and red chili powder. Mix well and cook for 1 minute.
4. Step 4: Add the chopped tomato and cook until it softens and blends into the mixture.
5. Step 5: Pour in the coconut milk and tamarind pulp, stirring to combine. Bring the curry to a gentle simmer.
6. Step 6: Add the prawns to the curry and cook for 6-8 minutes, ensuring they are coated with the sauce and cooked through.
7. Step 7: In a separate pot, bring water to a boil. Gradually add ragi flour while stirring continuously to avoid lumps. Cook until it forms a dough-like consistency.
8. Step 8: Divide the ragi dough into small portions and shape into dumplings. Steam the dumplings for 5 minutes.
9. Step 9: Serve the Goan prawn curry hot with the steamed ragi mudde alongside.