Goan Prawn Xacuti

Soak dried red chilies in warm water for 10 minutes to soften.

In a dry skillet over medium heat, toast the poppy seeds, grated coconut, coriander seeds, cumin seeds, peppercorns, cloves, cardamom pods, and cinnamon stick until aromatic and golden brown, about 4-5 minutes. Stir constantly to avoid burning. Remove from heat and let cool.

Grind the toasted spices along with softened red chilies into a fine paste using a small food processor or mortar and pestle. Add a little water if needed to help grind. Set aside.

Heat coconut oil in a heavy-bottomed pan over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.

Add ginger-garlic paste and sauté for 2 minutes until fragrant.

Add the ground spice paste, turmeric powder, coriander powder, and red chili powder (if using). Cook the masala on medium-low heat, stirring often, for 6-8 minutes or until oil starts to separate from the masala.

Add the cleaned prawns to the pan. Stir well to coat the prawns with the masala. Cook for 5 minutes until they start turning pink.

Add tamarind pulp and water. Stir to combine, cover, and let simmer on low heat for 10-12 minutes until prawns are fully cooked and the curry thickens slightly.

Adjust salt to taste. Remove from heat and garnish with chopped fresh coriander leaves.

Serve hot with steamed rice, sannas (Goan steamed rice cakes), or bread.