Goan Prawn Curry: A recipe from My Mum-in-laws kitchen

The kitchen is the heart of your home. Now if you love cooking just the way I do I’m sure you would agree with this. It is your space to recreate a magical recipe or experiment with another or perhaps follow one that has been handed down from one generation to another. A very warm welcome into my kitchen dear readers and here is a recipe for a Goan Prawn Curry.A recipe handed down by my mother-in-law and one that I treasure.

It has over the years become my to go Curry and a family favorite too.


I learned to cook fish with my Mother in-law patiently explaining me the process while she cooked, while  I hurriedly jotted  down the notes. Now this was a couple of decades ago when I was a newly wed. I still have all those yellowed notebooks with hand written recipes. Most of them seem na o brainer now as I seem to have mastered the art of Goan Cooking, being married to my through breed Goan husband and a finicky one that too. Well at least he is one when it comes to cooking fish the Goan way.
I still treasure those notebooks though .Some pages seem frayed and tattered and some still legible. While I seldom need to look at this recipe as I’ve been cooking it for years now ,I thought it would be the perfect one for my blog post.




The curry uses simple ingredients of fresh prawns, onions, garlic paste and a paste made up of freshly grated coconut,red chilies and roasted coriander seeds. It is a wonderful,l tangy and flavorful curry and best served with rice.

With Love From my Kitchen to yours…


  • 250-300 grams medium Prawns ( De-shelled and deveined)
  • 1 medium Onion (finely chopped)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Red chili powder
  • Salt to taste
  • 3 tablespoons Coconut Oil

To be ground to a fine paste:

  • 100 grams fresh grated Coconut
  • 4-6 Red chilies (preferably Bedgi)
  • 1/2 teaspoon peppercorns
  • 2-4 pods garlic
  • 1 teaspoon roasted coriander seeds
  • 1 teaspoon roasted cumin seeds
  • a small ball of tamarind


  1. Wash the prawns under water and marinate with a pinch of turmeric and chili powder and keep aside.
  2. Grind all the ingredients under the paste mixture with a little water.
  3. Heat some coconut Oil in a pan and add the Onions and fry till medium brown.
  4. Add the prawns and mix well. Cook for about 8-10 minutes or till prawns are cooked.
  5. Add the ground mixture and fry for a minute.
  6. Now add sufficient water to make it a medium thickish curry consistency.
  7. Serve with rice.

Cooking My Secret Indian Recipe in the Kitchens of Renaissance Mumbai: Kolhapuri Mutton Masala



I was absolutely thrilled when I was approached by Secretindianrecipe.com a couple of weeks ago, inviting me to a wonderful event at the Renaissance Mumbai convention center. The focus of the event being  a series of cook offs promoting home chefs at the hotel kitchens. It kicked off on Mothers Day in May this year and was proposed for a period for six weeks thereafter .This would mean each participant would have to submit their secret indian recipe that they would like to cook at the hotel kitchen.

I knew exactly what my secret recipe was and how I would go about it. It would have to be the Mutton Kolhapuri that I learned from my Grandmothers kitchen. A fiery and aromatic curry and certainly not for the faint hearted. This curry is a lovely coconut based curry with a mix of special spices that are dry roasted and ground together to give it the essence of an authentic Kolhapuri flavor.The thrill of cooking in a hotel kitchen was certainly going to be an experience to remember for years to come. And so I excitedly submitted my recipe for approval.

The last few weeks saw a couple of trials  in my own home kitchen getting the exact proportions of the masala right. This being the key ingredient in making the Kolhapuri mutton a hit recipe.



D-day arrived on June 14th. My chauffeur driven car arrives at 8 am sharp and I soon arrive at the Renaissance. I’m greeted by  Executive chef Bijoy and settle down chatting with him over coffee at one of their coffee shops Fratelli.

I’m pretty confident that I would be able to handle the day of events as I’m assigned a lovely assistant Chef Pranali who is very helpful indeed. I quickly run through the list of ingredients just to ensure all is in order and get cooking with  my recipe for the lunch buffet to be served at The Lake View Café.

Ingredients collage


It’s smooth sailing in the kitchen and in a period of about 3 hours I have a delicious Kolhapuri Mutton ready to be served and sufficient for about 60-70 guests.

The guest soon start arriving and my dish has now been set up at a special work station. The restaurant has even printed the recipe sheets for guests so that may want to follow it at home. Many of the guests come and applaud me on the effort and the dish. I’m thrilled to bits when a family that are from Kolhapur taste the dish and give it their seal of approval.


It was a brilliant experience cooking in the kitchen at Renaissance Mumbai Convention Center. A big round of thanks to Chef Bijoy, Chef Udit and Chef Pranali for all their assistance. Of course  a big thank you to SecretIndianRecipe for making this event possible.


 The recipe has been uploading on secretindianrecipe.com

or you may follow it here as well.

Kolhapuri Mutton Masala (Tambda Rassa) Serves 7-8 people

Kolhapuri Masala (Makes 1 cup this recipe needs 4-5 teaspoons)


  • 1 cup dry red chilies (preferably Bedgi)
  • 1/2 cup grated dry coconut
  • 1 tablespoon Coriander Seeds
  • 2 Tablespoons Sesame seeds
  • 2 tablespoons Poppy seeds
  • 1 tablespoon black pepper corns
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cloves
  • 1 tablespoon Cumin seeds
  • 2 bay leaves
  • 1/4 teaspoon nutmeg powder
  • 1 tablespoon red chili powder
  • 1 teaspoon Oil

For the Mutton

The Mutton should be cooked in advance as follows

  • 750 grams Mutton (Bone and boneless, cooked as follows)
  • 6-7 garlic pods
  • 1 inch piece ginger
  • 1/2 teaspoon turmeric powder
  • 2 medium Onions (chopped finely)
  • 1/2 cup Oil
  1. Make a paste of the ginger and garlic.
  2. Marinate the mutton in ginger garlic paste and turmeric and keep for half an hour.
  3. Fry the finely chopped onions in half cup oil for about 15 minutes till brown. Next add the marinated mutton to the onions and fry further for 15 minutes. Add water to just about cover the mutton and let it cook for 1 hour or till the mutton is cooked and tender.(May take about a little longer too)


    • 2 teaspoons Poppy seeds
    • 1 1/2 teaspoons cumin seeds
    • 1 1/2 teaspoons sesame seeds
  • 30 grams dry grated Coconut (grated and toasted till medium brown)
    • 30 grams fresh coconut (grated and toasted till medium brown
    • 1/3 Cup chopped Coriander


  • Brown Onion Paste of 3 medium Onions (sliced finely, browned in a bit of oil and made into a paste)
  • 5 medium Tomatoes ( Blanched and pureed)
  • 4-5 teaspoons Kolhapuri masala (depending on spice tolerance)
  • 4 tablespoons Tomato paste/puree (ready pack-optional)
  • Salt to taste
  • ½ cup oil
  • Chopped Coriander (To Garnish)
  • 1 teaspoon garam masala (to add at last)



  • To make the Kolhapuri Masala:

(This makes 1 cup .Recipe needs 4 tablespoons, rest can be stored)

1) Take a Pan. Add all the spices except red chili powder and nutmeg powder. 2) Heat 1 tsp oil and coat all the spices by mixing well. Roast the spices over medium high heat. Stir continuously to avoid burning. 3) After 5 to 8 minutes, edges of red chilies will blacken, mustard seeds will crackle, coriander-cumin seeds will change color Once you get an aroma of these spices these are done. Do not over roast too much, else the spices will burn. 4) Transfer roasted spices to a big plate. Let them cool completely. Grind it to a fine powder. Add nutmeg and red chili powder. Mix well. 5) Store the masala in an airtight container.

Directions to make the Mutton Masala:

  1. For the Mutton Masala: Wash the mutton well and keep aside. Ensure all the water has completely been drained.
  2. Firstly grind the ginger and garlic to a paste and mix it with the turmeric and marinate the mutton with this paste for half an hour. Next heat about half cup of oil in a pan and brown the finely chopped onions. Add the marinated mutton and sufficient water to cover the mutton and let this cook covered for about an hour or pressure cook for 23 minutes.
  3. PASTE A: Next dry roast the Poppy seeds, cumin and sesame seeds separately and then mix together. Remove and keep aside. In the same pan dry roast the dry grated coconut till medium brown. And then dry roast the fresh coconut till medium brown. Mix with the seeds and dry grind both the coconut (dry and fresh) and seeds mixture and add a handful of chopped coriander and grind well to a smooth paste. You may add a teaspoon of water to this while grinding.
  4. PASTE B: Next dry roast the sliced onions and fry till reddish brown in color. Add a tablespoon of oil in the end. Grind the fried onions to a paste.
  5. Next Blanch the tomatoes for about 20 minutes. Peel the skin off and puree them.
  6. Heat the remaining half cup of oil. Add the fired Onion paste and fry for a minute or two Next add the fresh tomato Puree and cook till it combines well with the onion mix and it releases the oil. Add a teaspoon of the Kolhapuri masala and fry further. Lastly add the Coconut and seeds paste and mix well. Add some water and cook for 5 minutes.
  7. Now add the above entire curry mixture to the cooked Mutton. Add 4 more teaspoons of Kolhapuri masala. (Add more if you want it spicy) Season with salt. Add a little water if the curry is too thick Sprinkle a teaspoon of garam masala and garnish with chopped coriander.
  8. Serve with Chappati’s , Bhakris or rice

Gatte Ki Kadhi


Gatte watermark

It’s meatless Mondays and Thursdays too, during the week. While the dear husband prefers meat, he’s quite happy to settle for a vegetarian meal a couple of times. Here is a recipe for Gatte Ki Kadhi which is a Rajasthani delicacy. Quite easily a delicious gram flour dumpling in a yogurt based curry. Continue reading

Meat Rendang: To Indonesia and back

I love entertaining.The idea of a perfect weekend for me is inviting a bunch of friends and cooking for them.Last night we did just that.A lovely evening spent catching up with wonderful friends.

I wanted to complement my thai chicken curry with a nice spicy red one.Have been wanting to try out the Indonesian Rendang for quite some time now.So decided to go ahead with it.Most recipes on the net called for the use of a ready rendang paste,which despite having looked around was not available here.I often don’t like to replicate a recipie.It’s great fun to actually play around with the ingredients and com up with a concoction of your own.That’s exactly what I did while making this wonderful Meat Rendang.

Now my husband is from Goa and I’ve mastered the use of cooking with coconut in curries be it fish,meat or chicken..So I went along with a coconut curry paste that I would usually make for my Goan curries with of course the addition of the galangal,lemon grass and thai red chillies.

My Own version of Rendang paste:

  • 11/2 cups grated fresh coconut
  • 1 onion (roughly chopped)
  • 3 stalks lemon grass(white parts only,finely chopped)
  • 1 inch pc galangal(finely chopped)
  • 3 small thai red chilies(finely chopped)
  • 3 cloves of garlic(minced)
  • 2 tablespoons fennel seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon chilli powder
  • 2 teaspoons fish sauce
  • 1 teaspoon light soya sauce


  1. Heat a pan and dry roast the grated coconut until golden brown.
  2. Remove this and keep it aside.In the same pan
  3. Dry roast the fennel and coriander seeds.Let this cool and then dry grind into a fine powder.
  4. In a small grinder mince together the galangal,garlic thai red chillies and lemon grass.
  5. Now the final step is to put together this paste.Mix all of the above ingredients together along with a half a cup of water and grind into a smooth paste.
  6. Heat a pan with a little oil and fry this paste for about 10 minutes.
  7. Add the fish sauce and the light soya sauce.

For The Meat Rendang:

  • 11/2 kg boneless meat(lamb or beef)
  • 3-4 medium onions(finely chopped)
  • 2 tablespoons ginger-garlic paste
  • Rendang paste
  • 2 tablespoons tamarind pulp
  • 1 tin coconut milk
  • salt to taste
  • Kaffir lime leaves for garnish


  1. Heat a little oil and fry the onions til brown.
  2. Add the ginger-garlic paste and fry a bit more.
  3. Next  add the meat and fry for about 15 minutes on a high flame.
  4. Now add water enough to cob=ver the meat and let this cook on a slow flame till the meat is tender.This will take at least and hour.
  5. Once the meat is cooked add the rendang paste to it.
  6. Stir in the tamarind pulp.this will impart a nice dark colour to the Meat rendang.
  7. Lastly add the coconut milk and let it simmer till the curry thickens.
  8. Garnish with kaffir lime leaves and serve with some jasmine rice.

A delicious wholesome meat Rendang…Please do try this out.a tip on the rendang paste:You could make this much in advance as it freezes well.

Thanks for reading my post dear friends and cheers to happy times always…

With much love…

Homestyle Meat Curry

I call this curry comfort food.This is really quite simple.Goat meat is generally to make this curry.However you could also  use lamb or beef.

The key to a good curry is of course the quality of the spices used.Ideally one could freshly grind some cumin and coriander.However not always a practical thing to do and so the store-bought one is equally good.

I like to make this basic curry in a large batch as it freezes well.One could always store them in smaller portions in the freezer.This is very handy for most meat,chicken and even a mixed vegetable curry.Accompanined with Rotis,Parathas or even rice…This one is a winner all the way.

The other tip about cooking mutton is that you need to fry the mutton really well in the begining.After which you could use a pressure cooker.I like to cook this meat the slow cooker way.It takes a good 1-11/2 hours.The meat turns out really tender.

Most often a meat curry would be boneless.I like to use some cuts with the bone in along with the boneless ones.This imparts a lovely flavour to the curry.

While frying the onions,make sure you don’t brown them too much.As when the meat is added you would need to fry this for sometime.Browning the onions may cause the mixture to burn and alter the flavour.Best is to brown them lightly.The meat should always be cooked on a high flame for about 10 minutes to seal in the juices.After which you may turn down the flame and fry for a bit more.

A must have in every Indian kitchen.The spice box or more commonly know as the “Masala Dabba”.It contains several small stainless steel containers to keep the spices in.Usually has two lids,one inner to keep the spices fresh and ann outer one as the cover.


  • 1 kg Mutton(goat meat)
  • 4 large onions(finely chopped)
  • 2 teaspoons ginger/garlic paste
  • 1 teaspoon cumin seeds
  • 3 teaspoons coarsely ground pepper
  • 11/2 teaspoons chilli powder
  • 11/2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 tablespoons yogurt
  • 3 tablespoons tomato paste
  • 1 cup water
  • chopped fresh coriander
  • salt to taste


  1. Wash the meat under running water and pat dry.
  2. Chop the onions finely.
  3. Heat some oil in a large cooking pot and add some cumin seeds.Fry till they crackle.
  4. Then add the finely chopped onions and fry till light brown.
  5. Now add the ginger garlic paste and fry for another couple of minutes.
  6. At this stage the meat can be added.Make sure the heat is turned up high so as to sear the meat and seal in the juices.
  7. Fry for about 5-10 minutes and turn down the heat to medium and keep frying for another 20 minutes.
  8. Take the yogurt and give it a good whisk and add it to the meat.
  9. Keep stirring the meat to prevent it from burning.
  10. Add all the spice powder one at a time.
  11. If the mixture seems too dry and if it is sticking at the bottom add a dash of water.
  12. Now add in the tomato paste and mix well.
  13. Lastly add the water.Make sure the meat is covered under water.
  14. Turn the flame on low and let tis cook for about 1-11/2 hours or untill the meat is really tender.
  15. Lastly add salt to taste and garnish with the fresh coriander leaves.