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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 250 grams | prawns, cleaned and deveined |
| 1 cup | fresh grated coconut |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, chopped |
| 4 cloves | garlic |
| 1 inch | ginger |
| 2 tablespoons | coconut oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin seeds |
| 2 pieces | green chilies, slit |
| 1 cup | tamarind pulp |
| Salt | to taste |
| 2 cups | water |
| Fresh | coriander leaves, 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.