Goan Prawn Curry
Plump prawns simmered in a lightly spiced fresh coconut milk gravy with kokum for a gentle sourness — lighter than the vindaloo, this everyday prawn curry is a coastal Goan staple eaten at nearly every lunch alongside steamed red rice.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Goan Prawn Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
250 grams | Prawn , cleaned and deveined |
|
1 cup | Coconut , fresh grated |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , chopped |
|
4 cloves | Garlic , finely chopped |
|
1 inch | Ginger , finely chopped |
|
2 tablespoons | Coconut oil |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , seeds |
|
2 pieces | Green Chili , slit |
|
1 cup | Tamarind , pulp |
|
Salt | To taste |
|
2 cups | Water |
|
Fresh | Cilantro , for garnish |
Instructions
- 1 Grind the fresh grated coconut, garlic, and ginger into a smooth paste using a little water.
- 2 Heat coconut oil in a pan and add cumin seeds. Let them splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Add the chopped tomato and cook until it softens.
- 5 Stir in the turmeric powder, red chili powder, and coriander powder.
- 6 Add the coconut paste to the pan and cook for 2-3 minutes.
- 7 Pour in the tamarind pulp and water, and bring the mixture to a boil.
- 8 Add the prawns and green chilies to the curry, and simmer for about 10 minutes or until the prawns are cooked through.
- 9 Season with salt to taste.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a few curry leaves while sautéing the onions.