This Samar Codi is a vibrant, oil-free Goan prawn curry that highlights the natural sweetness of fresh seafood. The sauce is built from a blend of aromatic spices&# 226;ÂÂcayenne, paprika, and turmericâÂÂgrinded coriander and cumin, and the tartness of kokum or tamarind. Simmered gently in coconut milk, the result is a rich, creamy, yet light broth that clings beautifully to the prawns. ItâÂÂs an authentic dish that requires no frying, making it a healthier option for weeknight dinners. Serve it hot over steamed white rice for a complete, satisfying meal that captures the coastal flavors of India. Perfect for those who enjoy bold, tangy, and mildly spicy profiles without the heaviness of traditional curries.
Samar Codi
Description
This Samar Codi is a vibrant, oil-free Goan prawn curry that highlights the natural sweetness of fresh seafood. The sauce is built from a blend of aromatic spices&# 226;ÂÂcayenne, paprika, and turmericâÂÂgrinded coriander and cumin, and the tartness of kokum or tamarind. Simmered gently in coconut milk, the result is a rich, creamy, yet light broth that clings beautifully to the prawns. ItâÂÂs an authentic dish that requires no frying, making it a healthier option for weeknight dinners. Serve it hot over steamed white rice for a complete, satisfying meal that captures the coastal flavors of India. Perfect for those who enjoy bold, tangy, and mildly spicy profiles without the heaviness of traditional curries.Ingredients
Directions
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Peel and mince the garlic cloves and grate the fresh ginger.
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Grind the coriander seeds and cumin seeds in a spice grinder or clean coffee grinder until finely powdered.
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In a medium saucepan, combine the water, minced garlic, grated ginger, cayenne pepper, paprika, ground turmeric, and the ground spice mixture.
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Stir well to dissolve the spices and bring the mixture to a simmer over medium heat.
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Reduce the heat to medium-low and let the spice mixture simmer for 10 minutes, allowing it to reduce slightly and thicken.
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Stir in the coconut milk, salt, and kokum pieces (or tamarind paste).
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Return the mixture to a gentle simmer.
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Add the peeled and de-veined prawns to the pan.
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Simmer gently, stirring occasionally, until the prawns turn opaque and are just cooked through, about 3-5 minutes.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 20.2kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.4g2%
- Cholesterol 1.4mg1%
- Sodium 3.7mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 1.7g7%
- Sugars 0.5g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: If you cannot find kokum, tamarind paste is an excellent substitute for the sourness. If using dried kokum, soak it in warm water for 10 minutes before adding to soften it.
Prawn Selection: This recipe calls for 1 lb of peeled and de-veined prawns. If you are buying unpeeled headless prawns, you will need approximately 1 1/2 lbs to yield 1 lb of meat. Fresh prawns provide the best texture and flavor.
Cooking Tips: Do not overcook the prawns, as they will become rubbery. They are done as soon as they turn opaque and pink. This curry uses no oil, relying on the coconut milk for richness.
Variations: While traditional Samar Codi is made with prawns, it can also be made with firm white fish cut into chunks, fish steaks, or fillet pieces. Adjust cooking time slightly if using fish.
Serving Suggestion: Serve this curry hot over a bed of steamed white rice. It pairs well with a cold beer or a refreshing glass of water.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
