Goan Shrimp Curry Recipe (Goan Prawn Curry)

We go to Goa every year. Yes, you heard it right. Whenever we feel like taking a quick vacation and can’t decide on a place, it’s Goa time. Goa is one such place that has something for everyone. It has great beaches, temples, resorts, sports activities, and of course, amazing food.

On each trip, we always have one meal at a restaurant serving local cuisine. If I like a dish, I shamelessly ask the chef for the recipe, and my request has never been declined to date. During one of our visits, I learned to make this shrimp curry recipe from a restaurant’s chef and am now sharing it with you all.

Note that each home has its own version of making this curry. So, if you make it differently, share it with us in the comments.

About Goan Shrimp Curry

Goan Shrimp Curry (Goan Prawn Curry) is a tangy and spicy shrimp curry made in Goan homes for everyday meals.

Marinated shrimp are simmered in a curry made using freshly ground masala paste and coconut milk. It has a nice tang from tamarind or kokum.

Serve this gluten-free curry with steamed rice, sannas (steamed rice cakes), or crusty bread for a hearty meal.

How To Make Goan Shrimp Curry

Marinate The Prawns

Step 1: Clean 1 lb (500 g) medium-sized prawns and add them to a bowl with the following ingredients:

• ½ teaspoon salt
• ½ teaspoon turmeric powder
• 1 tablespoon lime juice

Step 2: Mix well. Keep aside for 15 minutes.

Make The Masala Paste

Step 3: Add the following ingredients to a blender.

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 cup grated fresh coconut
• 8-10 Kashmiri dry red chilies
• 5-6 cloves
• 1 teaspoon black peppercorns
• 1 teaspoon cloves
• 1-inch piece of cinnamon stick

Step 4: Add ½ cup of water and blend until smooth.

Tip: Remove the seeds from the dry chilies for a milder curry.

Make The Curry

Step 5: Heat 1 tablespoon coconut oil in a pan over medium-high heat.

Step 6: Add the marinated prawns once the oil is hot and cook for 2-3 minutes.

Step 7: Remove the prawns to a plate and keep aside.

Step 8: Add the remaining 2 tablespoon of oil to the same pan and heat over medium-high heat.

Step 9: Add ½ cup chopped onions and 2 teaspoon chopped green chilies to the pan and cook until onions turn translucent, stirring frequently.

Step 10: Now add ½ cup finely chopped tomatoes and cook for 2-3 minutes.

Step 11: Add the ground masala paste, 1 cup of water, 1 teaspoon of salt, and 2 teaspoon of tamarind paste. Mix well.

Step 12: Reduce the heat to low.

Step 13: Cover the pan and cook for 8-10 minutes. Stir a few times in between.

Step 14: Add 1 cup of coconut milk and cooked prawns. Simmer for 2-3 minutes.

Step 15: Add more water if the curry is thick. 

Step 16: Check for salt and add more if needed. Serve hot.

Variations

Add a few slices of green raw mango to this Goan curry instead of tamarind paste.

Add stir-fried okra or radishes to the curry, along with prawns.

To make this curry, you can replace shrimp with any other seafood or fish.

Another version of Goan Prawn Curry, Ambotik, uses grated fresh coconut instead of coconut milk.

Storage Suggestions

Goan shrimp curry can be refrigerated in an airtight container for 3-4 days. Reheat well in a pan or microwave before serving. If the curry has thickened after refrigeration, add some hot water while reheating.