Goan Shrimp Curry Recipe (Goan Prawn Curry)

My first encounter with authentic Goan prawn curry was at a small beachside restaurant near Colva Beach in Goa. The cook made it look effortless: a hand-ground coconut masala, a fistful of Kashmiri red chilies, a splash of tangy tamarind paste, and plump shrimp tumbling into the pot. It was fiery, coconutty, and absolutely unforgettable.

I have spent years perfecting this recipe, testing it with both fresh and frozen shrimp, with kokum as a tamarind substitute, and with varying levels of heat. This version nails the authentic Goan flavor while being completely achievable for a home cook anywhere in the world.

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.

You may also like these shrimp recipes: Shrimp Masala Curry, Shrimp Moilee, Kerala Shrimp Curry, Goan Shrimp Vindaloo, and Indian Coconut Shrimp Curry.

What Is Goan Shrimp Curry?

Goan Shrimp Curry (also called Goan Prawn Curry) is a classic coastal Indian dish that uses coconut, spices, tamarind (or kokum), and shrimp. It’s creamy, tangy, mildly spicy, and deeply aromatic.

It is a signature of Goan cuisine influenced by centuries of Konkan coastal traditions. 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 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

Mix well. Keep aside for 15 minutes.

Make The Masala Paste

Step 2: 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 3: Add ½ cup of water and blend until a fine paste forms. Scrape the sides as needed. You want a fine, uniform paste. Coarseness affects the final texture of the curry.

Make The Curry

Step 4: Heat 1 tablespoon coconut oil in a pan over medium-high heat. Add the marinated prawns once the oil is hot and cook for 2-3 minutes. Remove the prawns to a plate and keep aside.

Step 5: Add the remaining 2 tablespoon of oil to the same pan and heat over medium-high heat. Add ½ cup chopped onions and 2 teaspoon chopped green chilies to the pan and cook until onions turn translucent, stirring frequently.

Step 6: Now add ½ cup finely chopped tomatoes and cook for 2-3 minutes.

Step 7: Add the ground masala paste, 1 cup of water, 1 teaspoon of salt, and 2 teaspoon of tamarind paste. Mix well.

Step 8: Reduce the heat to low. Cover the pan and cook for 8-10 minutes, until the oil separates from the masala and the raw smell of the coconut disappears. Stir a few times in between.

Step 9: Add 1 cup of coconut milk and cooked prawns.

Step 10: Simmer for 2-3 minutes. Do not overcook the curry after adding the prawns; otherwise, the prawns will become rubbery. Since we had already cooked the shrimp before, they only need a few more extra minutes to cook perfectly.

Step 11: Add more water if the curry is thick. 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. The flavor actually improves overnight as the spices continue to develop. Reheat well in a pan or microwave before serving. If the curry has thickened after refrigeration, add some hot water while reheating.

Freeze the curry without the shrimp for up to 3 months. The coconut-based curry sauce freezes well. When ready to serve, thaw in the refrigerator overnight, gently reheat the sauce, and add freshly sauteed shrimp for the last 3–4 minutes of cooking.