Goan Sambharachi Kodi

Ingredients

• - 100 gm: Peeled prawns
• - 100 gm: Dried prawns
• - 4 medium size: Onions
• - 2 cup: Coconuts, grated
• - 20 pcs: Bilimbis
• - 5 pcs: Mango seeds (padde)
• - 1 inch piece: Ginger
• - 6 flakes: Garlic
• - 6-7: Green chillies
• - Walnut sized ball of tamarind
• - 4-5 tbsp: Goan sambhar masala
• - 1 tbsp: Sugar
• - 4 pcs: Maggi cubes
• - 2 tbsp: Oil
• - Salt as per taste

Method

• - Mix the dried and fresh prawns together, salt and keep aside.
• - Slice the bilimbis, add a handful of salt and let it drain.
• - Heat 2 tablespoons of oil in a pan.
• - Crush the ginger and garlic and fry over slow fire in the heated oil.
• - Slice the onions, and fry along with the ginger and garlic, till brown.
• - Remove the mixture in a bowl and keep aside.
• - Fry the blimbis in the remaining oil in the pan till they change color. Remove from the pan and keep aside.
• - Add ginger and garlic and fried onions back to the pan.
• - Add the prawns, mango seeds and green chillies and fry.
• - Extract thick coconut juice and keep aside.
• - Then take about 1½ litre of thin juice.
• - Take 4 to 5 tablespoons of the above sambhar masala and blend well with the coconut juice.
• - Add it to the prawn mixture in the pan and let it boil well for about half an hour. Then add the thick coconut juice, bilimbis, sugar, maggi cubes and ½ cup tamarind water. Let the mixture cook well. Add salt and sugar if necessary.
• - Serve with boiled Goa rice as a curry.