Goan Sungta Dhobdhobi (Dhabdabe)| Thick Prawns Curry with Coconut

Have you heard of this, or tried it, or cooked this? Here is another Goan Prawns Curry which is a household favourite. It isn’t featured much in Goan thalis and I wonder why? This Goan Prawns Dhobdhobi (or Dhabdbahe) is a classic. Thick gravy that has the perfect texture to pair with rice, pav or bhakri! It is indeed finger-lickin’ good😋😋😋 Try this and let me know! Mog Asum ❤️ Let There Be Love Ingredients: 1 US Cup = 240 ml 15-20 Fresh Prawns, washed, cleaned & deveined 1/2 teaspoon Salt for seasoning the Prawns For the Curry Paste: 1/2 Cup Fresh Grated Coconut 1 Tablespoon Coriander Seeds 1/4 teaspoon Turmeric Powder 8 Black Peppercorns 4 Cloves 1/2 teaspoon Cumin Seeds 1/2-inch Cinnamon 1-inch Ginger 4-5 Garlic cloves 3 Kashmiri Chillies 3 Byadgi Chillies Water to grind it fine 1/2 Cup Fresh Grated Coconut (to be kept coarse) For the Curry: 3 - 4 Tablespoons Oil 1 large Onion, sliced & halved Salt to season 1 large Tomato, roughly chopped Seasoned Prawns Curry Paste Water as needed Salt to taste 1/2 teaspoon Sugar Fresh, chopped Coriander 2 slit Green Chillies #ExperienceSusegad Music Credits: Claudia, from the Goan Konkani Classic Film, Nirmon. An instrumental by Tabitha Dias