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Goan prawn curry recipe video

Goan Prawn Curry | Video

Succulent prawns in tangy coconut based sauce
5 from 43 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author :Nish Kitchen
Servings 4

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

Serving: 1g | Calories: 577kcal | Carbohydrates: 64g | Protein: 49g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 396mg | Sodium: 2270mg | Fiber: 7g | Sugar: 23g