Alsande curry with prawns Or Black eye peas curry with prawns

 My girls love their trips to Goa. They enjoy the food so much....that I try to cook Goan food a couple times a week. This is a modified and super easy version of the amazing Goan Tondak.  For days... when you don't want to take the trouble to roast and grind masalas...yet eat something that reminds you of Goa. I picked the Alsande from Panjim Market and the Xacuti masala from Goa as well.

Alsande soaked 

Goan Xacuti masala

1 cup Alsande or black eye peas,wash and soak overnight and cook in a pressure cooker till soft (4-5 whistles)
1/2 cup prawns or cubed potatoes if you would like to keep it vegetarian
1 bay leaf
1 onion, minced
1 tsp ginger-garlic paste
1 tomato, chopped
1 tsp turmeric powder
2 tsp chili powder or as per taste
Salt
1/2 cup coconut paste
2 tsp of Xacuti masala or a Garam masala of your choice
Pulp of a small ball of tamarind

Heat 2 tbsp of oil, add the bay leaf. Next add onions and saute till golden. Add ginger garlic paste , tomato, potato (if veg), salt, turmeric  and chili pd. Cover and cook till potatoes are soft. If you are adding prawns it can be added now. Next add the coconut paste, boiled Alsande and tamarind pulp. Simmer for 5-6 minutes. Garnish with chopped coriander.  This goes well with bread, chapati or rice.