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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Traditional Goan Prawn Curry

    Published: Apr 27, 2019 | Last Updated On: Aug 29, 2020 by Neha Mathur

    Traditional Goan Prawn Curry

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    Jump to Recipe
    Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Also known as Ambot Tik, 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. How to make prawn curry goan style? Here's my quick guide for the same! #Indian #Goan #Shrimp #Prawn #Curry

    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.

    Goan prawn Curry served in a bowl.

    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.

    Variations

    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.

    Prawns marinated with salt, turmeric powder and lemon juice.

    Add all the ingredients for the masala paste in a  blender and blend to make a smooth paste.

    Ingredients for masala pasta added in a blender.

    Make a smooth paste.

    Smooth masala 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.

    Prawns added in hot oil.

    In the remaining oil, add curry leaves (Optional) and green chili and fry for a few seconds.

    Curry leaves and green chilli added in the pan.

    Add onion and fry until they turn translucent.

    Onion added in the pan.

    Add tomato and cook for 2-3 minutes.

    Tomato added in the pan.

    Now add the ground masala paste, ½ cup water, and tamarind paste and cook for 5-6 minutes.

    masal apaste, water and tamarind added in the pan.

    Add coconut milk, 2 cups water, and prawns and simmer for 2-3 minutes. Add salt to taste and mix well.

    Coconut milk ad water added in the pan.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Also known as Ambot Tik, 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.

    Goan Prawn Curry Recipe

    Goan Prawn Curry is a perfect tropical side to savour on a sunny day. Also known as Ambot Tik, 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. 
    4.39 from 44 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 481kcal
    Author: Neha Mathur

    Ingredients 

    For Marinating the Prawns

    • 500 g Prawns (Cleaned)
    • ½ teaspoon Salt
    • ½ teaspoon Turmeric Powder
    • 1 tablespoon Lemon Juice

    For the Ground Masala Paste

    • 2 tablespoon Coriander Seeds
    • 2 teaspoon Cumin Seeds
    • 1 cup Fresh Coconut (Grated)
    • 8-10 Kashmiri Dry Red Chillies
    • 5-6 cloves Garlic
    • 1 teaspoon Whole peppercorns
    • 1 teaspoon Cloves
    • 1 inch Cinnamon

    For the Curry

    • 3 tablespoon Vegetable Oil
    • 10-12 Curry Leaves (Optional. Not used in authentic version.)
    • 2-3 Green Chillies (Chopped)
    • ½ cup Onion (Chopped)
    • ½ cup Tomato (Chopped)
    • 2 teaspoon Tamarind Paste
    • 1 cup Coconut Milk
    • Salt to taste
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    Instructions

    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, ½ 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.

    Notes

    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 is 6-8 minutes.
    If using kokum instead of tamarind, use 2-3 pieces in place of the below mentioned quantity of tamarind.

    Nutrition

    Calories: 481kcal | Carbohydrates: 23g | Protein: 30g | Fat: 31g | Saturated Fat: 25g | Cholesterol: 315mg | Sodium: 1363mg | Potassium: 745mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1210IU | Vitamin C: 243.5mg | Calcium: 278mg | Iron: 7.5mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • Restaurant Style Chicken Angara

    Reader Interactions

    Comments

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      Recipe Rating




    1. Shreya Raizada

      May 07, 2018 at 9:53 am

      Hi, if I want to use this curry gravy in a vegetarian dish, can I use it with mushrooms?

      Reply
      • Neha Mathur

        May 07, 2018 at 9:59 am

        Yes sure, you can.

        Reply
      • Anna De Vries

        July 13, 2020 at 8:06 pm

        Thank you very much for very nice recipe! Cooking in this week already 2 times, it’s so delicious! I like authentic Indian recipes!

        Reply
        • Neha Mathur

          July 15, 2020 at 5:48 am

          Happy to hear 🙂

          Reply
    2. PRANITA DESHPANDE

      September 10, 2018 at 10:20 am

      Is it vegetarian or not? I am getting confused with new names to give comment.

      Reply
      • Neha Mathur

        September 11, 2018 at 12:01 pm

        Prawn is a sea food so non veg.

        Reply
    3. Donella Coutinho

      January 21, 2019 at 8:41 am

      5 stars
      Hi, very detailed and informative post. I love prawn curry and this is one dish we make often at home.Please check out my blog post on prawn curry at foodielogs.com

      Reply
      • Neha Mathur

        January 21, 2019 at 10:03 am

        Sure. Thnx a lot

        Reply
    4. MadhuKohli

      January 25, 2019 at 2:45 pm

      Loved the recipe

      Reply
      • Neha Mathur

        January 28, 2019 at 3:09 am

        Thnx a lot for trying 🙂

        Reply
    5. Patrik

      February 01, 2019 at 6:21 pm

      Im from sweden and I googled Cup to CL and then I pored the water in. I now have a soup >D A tasty soup, but still a soup……

      Reply
      • Neha Mathur

        February 03, 2019 at 4:52 am

        Hi Patrik, next time, may be you can reduce the amount of water. The ingredients behaves differently a lot of times.

        Reply
    6. Radhika

      May 09, 2019 at 8:18 am

      Hi Neha
      Tried Goan fish curry today .Was impressed with the results .Thank you for the recipe.

      Reply
      • Neha Mathur

        May 10, 2019 at 4:04 am

        Thnx for trying 🙂

        Reply
    7. Satish

      June 02, 2019 at 4:51 am

      Hi Neha
      Lovely recipe.

      Reply
      • Neha Mathur

        June 04, 2019 at 2:43 am

        Thnx 🙂

        Reply
    8. Chetan

      November 14, 2019 at 1:53 am

      I tried this for my daughter who is 4. She did like it but I am eager to make it spicy. Good recipe

      Reply
      • Neha Mathur

        November 15, 2019 at 2:47 am

        I am glad your daughter liked it 🙂

        Reply
    9. Avishek Dan

      January 04, 2020 at 6:27 am

      5 stars
      Very tasty curry.

      Reply
      • Neha Mathur

        January 06, 2020 at 9:13 am

        Thanks 🙂

        Reply
    10. Mehak

      May 12, 2020 at 6:35 am

      Hi, what can I substitute grated coconut with?

      Reply
      • Neha Mathur

        May 13, 2020 at 3:30 am

        You can use dry coconut in place of fresh.

        Reply
    11. Fari

      June 15, 2020 at 1:04 am

      Hi Neha, nice recipe. Don’t we use ginger garlic paste in it?

      Reply
      • Neha Mathur

        June 16, 2020 at 1:33 am

        No, you don’t have to.

        Reply
    12. Hithaishy

      July 27, 2020 at 9:22 am

      5 stars
      hey!!! I have been missing goa big time and the goan food(thanks to covid :(…)
      I made this dish today and it was really tasty.
      Thank you. Will be cooking this often.
      cheers

      Reply
      • Neha Mathur

        July 28, 2020 at 5:43 am

        Happy to hear 🙂

        Reply
    13. Illi

      October 31, 2021 at 6:09 am

      First get-together with friends in nearly two years and this was the dish I decided to bring. Adjusted the recipe a little because I was cooking 3lbs Shrimp. The color of my dish was darker than the picture here. Everyone loved it. Thank you!

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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