Goan prawn curry. A tangy, spicy curry for a delicious weeknight dinner or upcoming weekend gathering. The medley of flavors from spices, coconut, tamarind and prawns make this dish totally irresistible. It’s the ultimate comfort food for winter nights.
No matter how you cook prawns (shrimp), they always turn out to be incredibly delicious. This beautiful seafood is big on flavor and it’s super easy to whip up a great meal at any time if you’ve frozen prawns in the refrigerator. And a recipe that’s been passed down generations is always guaranteed to be a winner.
When it comes to a comforting meal, you can’t go wrong with this Goan prawn curry recipe. Spiced tangy coconut sauce makes for the base of this curry and pairs well with the delicate flavors of prawns. All you need is a slice of naan bread to scoop up all that delicious sauce.
Goan Prawn Curry Recipe
More Prawn (Shrimp) Recipes:
- Malabar Prawn Curry
- Shrimp Fried Rice | Prawn Fried Rice
- Indian Prawn Curry
- Tandoori Shrimp | Tandoori Prawns
- Prawn Biryani | Shrimp Biryani
- Prawn Pulao | Shrimp Pulao
- Kerala Prawn Roast | Chemmen Roast
Ingredients
Marinate prawns (shrimp):
- 750 g prawns shrimp, peeled and deveined (fresh or frozen)
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon lemon juice
- Salt to taste
Coconut paste:
- 1 cup grated coconut
- 1- inch fresh ginger chopped
- 2 garlic cloves chopped
- 1 tablespoon ground coriander coriander powder
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- Water
Tamarind pulp or 1 tablespoon tamarind paste:
- 1 small lemon sized tamarind
- ¼ cup water
Prawn (shrimp) curry:
- 1 tablespoon oil
- ½ cup chopped onions
- 2 sprigs of curry leaves
- 1 small tomato chopped
- 1 green chili sliced
- Water
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
- Naan or steamed rice to garnish
Instructions
Marinate:
- Place prawns (shrimp), ground turmeric, red chili powder and lemon juice in a bowl.
- Toss to coat the prawns with spices. Season with salt.
- Cover and refrigerate for 15 minutes.
Coconut paste:
- Place coconut, ginger, garlic, cumin seeds, ground turmeric, ground coriander and red chili powder.
- Add a little water to grind to a smooth paste. Set aside.
Tamarind pulp:
- Soak tamarind in water for about 10 minutes.
- Squeeze out the pulp.
- Strain and discard the hard bits. Set aside.
- Alternatively, you can also use store bought tamarind paste.
Prawn (shrimp) curry:
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add onions and 1 sprig of curry leaves. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.
- Add tomatoes and green chilies. Sauté, stirring occasionally, for about 2-3 minutes or until the tomatoes turn mushy.
- Add coconut paste. Stir to combine. Sauté, stirring constantly, for about 2 minutes or until aromatic.
- Add tamarind pulp or paste and 1 cup water. Season with salt. Stir to combine.
- Bring to a boil.
- Add prawns and 1 sprig of curry leaves. Stir to combine.
- Bring to a boil. Cook, covered, for 7-8 minutes or until prawns are cooked through.
Video
Notes
- Substitute prawns with fish if you like
Nutrition
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