Goan Prawns Curry

A classic Goan curry featuring prawns in a coconut milk base with tamarind or raw mango for tanginess.

Preparation Time

• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins

Ingredients

For Curry

• 2 tbsp oil
• 250g peeled prawns
• 3 tbsp tamarind pulp (or 1 raw mango, chopped lengthwise)
• 1/2 onion, chopped
• 5-6 curry leaves (optional)
• 1 1/2 cups coconut milk
• Salt to taste
• Fresh coriander leaves for garnish

For Spice Paste

• 1/2 inch ginger
• 4-5 garlic cloves
• 2 tbsp coriander seeds
• 7 dry Kashmiri red chilies
• 16 peppercorns
• 1 cup fresh grated coconut
• 1/2 onion, chopped
• 1 tsp turmeric powder
• 1 cup water for grinding

Instructions

1. Marinate prawns with a little salt and keep aside

2. Make spice paste:

   • Combine all paste ingredients in a grinder
   • Add water and grind to a fine, smooth paste

3. Prepare curry:

   • Heat oil in a vessel
   • Add curry leaves and chopped onion
   • Sauté until onions change color
   • Add ground spice paste, tamarind/raw mango, salt, and prawns
   • Cook for 2-3 minutes until prawns are tender
   • Add coconut milk and simmer for 2 minutes on low heat
   • Turn off heat before coconut milk curdles
   • Garnish with coriander leaves

Notes

• Can substitute raw mango with tomato if neither mango nor tamarind is available
• Adjust curry consistency by adding water as needed
• Increase dry red chilies for a spicier version
• Best served with steamed rice
• Don’t overcook prawns as they can become tough
• Simmer gently after adding coconut milk to prevent curdling

Source

Goan Prawns Curry