Kitchen Recipe Collection
Indian Goan Prawn Curry
A vibrant, tangy, and mildly spicy coastal curry made with fresh prawns simmered in a coconut and tamarind base.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- fresh prawns (shrimp)
- fresh grated coconut
- tamarind paste
- kashmiri dry red chilies
- coriander seeds
- cumin seeds
- garlic
- ginger
- turmeric
- onions
- green chilies
- coconut oil
Equipment
- Blender
- Cooking pot (preferably clay or heavy-bottomed)
Instructions
- 1
Clean Prawns
Peel and devein the prawns. Wash them, toss with a pinch of turmeric and salt, and set aside.
- 2
Soak Tamarind
Soak a small ball of tamarind in warm water to extract the tangy juice.
- 3
Prepare the Goan Masala Paste
In a blender, combine freshly grated coconut, dry Kashmiri red chilies, coriander seeds, cumin seeds, garlic cloves, a tiny piece of ginger, and turmeric.
- 4
Blend to a Paste
Add a little water and the tamarind extract. Blend into a very fine, smooth, bright orange paste.
- 5
Heat Oil
In a pot, heat a tablespoon of coconut oil (essential for coastal flavor).
- 6
Sauté Onions
Add finely chopped onions and slit green chilies. Sauté until the onions turn soft and translucent.
- 7
Add Masala Paste
Pour the blended coconut-chili paste into the pot. Cook it on medium heat for 5-7 minutes until the raw smell of the spices disappears.
- 8
Adjust Consistency
Add 1 to 1.5 cups of water to adjust the thickness of the curry. Bring it to a rolling boil and season with salt.
- 9
Simmer
Let the curry simmer rapidly for 5 minutes so the flavors meld together.
- 10
Add Prawns
Drop the marinated prawns into the bubbling curry. Turn the heat down to low immediately.
- 11
Cook Briefly
Cook for exactly 3-5 minutes. Do not overcook, or the prawns will become tough and rubbery. They are done as soon as they turn pink and curl into a 'C' shape.
- 12
Serve
Turn off the heat. Do not garnish heavily (to let the coconut flavor shine). Serve piping hot with unpolished Goan red rice or plain steamed white rice.
Cooking Tips
- The freshness of the coconut dictates the quality of the curry. Avoid desiccated coconut if possible; use fresh or frozen grated coconut.
- Never boil the curry rapidly after adding the prawns. Seafood cooks in minutes in residual heat.
Variations
- Goan Fish Curry: Replace prawns with firm white fish slices like Kingfish (Surmai) or Pomfret.
Chef's Notes & Storage
- A staple of the sunny Indian state of Goa, perfectly balancing the heat of chilies, the sweetness of coconut, and the sourness of tamarind.
Nutrition Estimate
340 calories · 24g protein · 12g carbs · 22g fat · 4g fiber per serving
