Goan Shrimp Curry (Goan Prawn Curry) is a robust shrimp curry made in Goan style. Make it at home using my traditional recipe (gluten-free).
About Goan Shrimp Curry
Goan Shrimp Curry (Goan Prawn Curry) is a tangy and spicy shrimp curry made in Goan homes for everyday meals.
This curry can be made with or without coconut milk.
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.
I have used tamarind for this curry but you may replace it with kokum for a more traditional flavor.
Kudam Puli is also used by some for souring this curry. Goan style Prawn curry pairs very well with steamed rice.
How To Make Goan Prawn Curry
Frequently Asked Questions
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 green raw mango to this curry instead of tamarind paste.
Add stir-fried okra or radishes to the curry along with prawns.
You can replace shrimp with any other seafood or fish to make this curry.
There is another version of Goan Prawn Curry called Ambotik which uses grated fresh coconut instead of coconut milk. You can check out the recipe here.
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Traditional Goan Shrimp Curry Recipe (Goan Prawn Curry)
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
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.