Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Recipe for Goan Prawn Curry is very simple and authentic. You can serve this best Goan style prawn curry with rice for a nourishing brunch or dinner as well. Here is how to make prawn curry Goan style.
If you love Goa and its amazing seafood then I bet you already know about Goan Prawn Curry with coconut milk or without.
Moreover, you sure must have eaten it at least once. Don’t tell me you didn’t like it?
In case you are wondering how to make this decadent Goan curry at home with clean prawns then, be my guest.
Because, today, I am telling you how to make it from scratch. Yes, that too in a very authentic manner just like that of our grandmom’s.
Thank heavens that I tried this prawn curry. Indeed, it turned out to be the yummiest curry recipes.
Although, there are many versions of Prawn Curry like Malabari, Kerala Style, Malvani, or Malaysian, this coastal Goanese curry that we are talking about is altogether a different deal.
I have used tamarind for this curry but you may replace it with kokum for a more traditional flavor.
If you find fresh Goan prawns then nothing beats it! However, you may also use frozen prawns for making this Prawn Curry Goan Style recipe.
What is Goan Prawn Curry?
It is a tangy spicy curry made using shrimps, a variety of spices, and coconut milk. Some people use tamarind as the souring agent and some use kokum.
Kudam Puli is also used by some for souring this curry. Goan style Prawn curry pairs very well with steamed rice.
This homemade Spicy curry is easy to make and has a Portuguese influence.
Benefits of eating prawns (Shrimp)
Prawns are called as Shrimp, Jhinga, Kolambi or Chingri in different regions of India and abroad but their benefits remain the same 🙂
- Though prawns are not much loaded with protein, yet they are rich in vitamin B12.
- Moreover, prawns are good for heart health. They even prevent cancer and help in bolstering muscles.
- Want to remain young? Eat more prawns. Because they protect your youthfulness.
Having said that, now you guys have all the excuses to try this decadent curry at home. So, why not go through my recipe and do the honors?
How to prepare Prawns for Prawn Curry?
To peel prawns, remove the head and legs. Peel the shells from the prawns and squeeze the tail to remove it from the body, if desired.
To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out the vein.
To devein a prawn without cutting the back, use your fingers to carefully pull the vein through the opening at the head end to remove.
Put the prawns in a colander and rinse them in the sink with cold water. Use your hands to rinse each prawn individually.
As you are rinsing, keep an eye out for any spoiled prawns that are discolored or slimy. Prawns should appear white or gray before cooking.
Prawns should ideally be cooked immediately after cleaning. However, if you must store them for later, be sure to keep them in the refrigerator for no more than 24 hours.
After this length of time, they may start to go bad.
Pro Tips by Neha
Use the freshest prawns to make this curry.
Nicely clean and devein the prawns before using them in the curry.
You can make coconut milk at home by grinding coconut with water in a blender and then passing it through a mesh strainer. I have used canned coconut milk though.
Do not overcook the prawns otherwise, they will become rubbery. The ideal time for cooking the prawns in 6-8 minutes.
If using kokum instead of tamarind, use 2-3 pieces in place of the below-mentioned quantity of tamarind.
Add a few slices of raw mango to this curry instead of tamarind paste.
Add stir-fried okra in the curry along with prawns.
Some people add sautéed radish in this curry.
Instead of prawns, you can add any seafood or fish in this curry.
There is another version of Goan Prawn Curry called Ambotik which used grated fresh coconut instead of coconut milk. You can check out the recipe here.
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Step by Step Recipe
Mix the cleaned prawns with the marinating ingredients and keep aside.
Add all the ingredients for the masala paste in a blender and blend to make a smooth paste.
Make a smooth paste.
Heat oil in a pan. Once the oil is hot, add the marinated prawns and cook for 2-3 minutes. Remove the prawns on a plate and keep aside.
In the remaining oil, add curry leaves (Optional) and green chili and fry for a few seconds.
Add onion and fry until they turn translucent.
Add tomato and cook for 2-3 minutes.
Now add the ground masala paste, 1/2 cup water, and tamarind paste and cook for 5-6 minutes.
Add coconut milk, 2 cups water, and prawns and simmer for 2-3 minutes. Add salt to taste and mix well.
Goan Prawn Curry Recipe
For Marinating the Prawns
- 500 g Prawns (Cleaned)
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tbsp Lemon Juice
For the Ground Masala Paste
- 2 tbsp Coriander Seeds
- 2 tsp Cumin Seeds
- 1 cup Fresh Coconut (Grated)
- 8-10 Kashmiri Dry Red Chillies
- 5-6 cloves Garlic
- 1 tsp Whole peppercorns
- 1 tsp Cloves
- 1 inch Cinnamon
For the Curry
- 3 tbsp Vegetable Oil
- 10-12 Curry Leaves (Optional. Not used in authentic version.)
- 2-3 Green Chillies (Chopped)
- 1/2 cup Onion (Chopped)
- 1/2 cup Tomato (Chopped)
- 2 tsp Tamarind Paste
- 1 cup Coconut Milk
- Salt to taste
For marinating the prawns
- Clean the prawns and add it along with other ingredients for marination in a bowl and mix well.
- Keep aside for 15 minutes.
For the ground masala paste
- Add all the ingredients for making the ground masala in a blender and blend to make a smooth paste.
- Add little water if required while making the paste.
For the curry
- Heat oil in a pan.
- Once the oil is hot, add the marinated prawns and cook for 2-3 minutes.
- Remove the prawns on a plate and keep aside.
- In the remaining oil, add curry leaves and green chilli and fry for a few seconds.
- Add onion and fry until they turn translucent.
- Add tomato and cook for 2-3 minutes.
- Now add the ground masala paste, 1/2 cup water and tamarind paste and cook for 5-6 minutes.
- Add coconut milk, 2 cups water and cooked prawns and simmer for 2-3 minutes.
- Add salt to taste and mix well.
- Garnish with fresh coriander and serve hot with rice.