Goa unleashes visions of long stretches of beaches, lashing waves , beachside cafes, fish, feni and flea markets. To me Goa brings back memories of a quaint country style house built of  porous looking sand stones. Warm breezy nights, sunny carefree days spent swimming in the sea or wading through brooks. Gorging on freshly plucked mangoes , jackfruits and ofcourse the countless seafood meals. The fish found in my mothers native village , Morjim , was  Bangda ( Mackerel), Karli ( silver bar fish) , Rawas ( Indian Salmon), Halwa (  Black Pomfret) and of course shell fish and Sungta (PRAWNS) . Prawns of all sizes from the very fine Jawala ( tiny shrimp) to  the medium size prawns. Every size with its own special recipe. Here is the one we love the most . This one though can be made with prawns any size. Its quick n easy.

250 gms peeled and de veined prawns, 2 onions chopped fine, 2 tomaotes chopped fine, 1 tsp each of chopped green chillies, ginger and garlic, 2 tblsp of chopped green coriander, 1 tsp red chilli powder, 1 tsp turmeric , 1 tsp garam masala, 1/2 tsp mustard seeds, 2 tblsp oil.Salt to taste.

Heat oil , when hot put in the mustard seeds. After the stop sputtering add onions and cover n cook till soft. Add chopped green chillies, ginger and garlic. Fry for a minute add in tomaotes and the chilli, turmeric and garam masal powders. Add salt and fry till the masal leaves oil. Add the prawns and 1/2 cup water. cover n cook for 5 minutes. The prawns should be opaque and just cooked. Stir till the water evaporates and you get a thick consistency. Add chopped green coriander and mix well. Serve with hot rotis.

Other recipes for prawns Dried Shrimp Kismur , Goan Prawn Curry