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Goan Prawn Curry

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Goan Prawn Curry. A deliciously spicy and tangy, popular prawn/ seafood curry from (the Konkon) Goa. Quick and easy. Vegetarians can comfortably swap the prawns with tofu and/ or blanched vegetables. 

Ingredients

  • 1 lb Fresh/ frozen Prawns (deveined and cleaned (about 25 medium sized))

For the Wet Paste/ Masala

  • 3 tbsp Spice Tribe Maras Chile Flakes
  • 2 tbsp Spice Tribe Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Black Peppercorns
  • 4-6 Garlic Cloves
  • 1 tbsp Grated Ginger
  • 1 tsp Tamarind Paste (or a small knob of deseeded tamarind soaked in 2 tbsp water)
  • ½ cup Grated Fresh Coconut or Coconut Cream
  • ½ cup Warm water

For the Curry

  • 2 tbsp Coconut Oil (or any other oil of your choice)
  • ½ cup Fresh/ canned coconut milk
  • ½ cup Water
  • 1 tsp Turmeric Powder
  • 1 cup Finely chopped red onion
  • ½ cup Finely chopped red tomatoes
  • 2 Green chillies (slit lengthwide)
  • 1-2 tsp Jaggery powder (or brown/ coconut sugar)
  • ¼ cup Chopped coriander leaves (to garnish)
  • Salt (to taste)

Instructions 

  •  Wash, pat dry and keep the prawns/ shrimp aside.
  • In a small pan, dry roast the coriander seeds, cumin and black peppercorns for 2 minutes only until lightly fragnant. Do not burn. Cool and keep aside.
  • In a blender, add all the ingredients for the wet paste/ masala and grind to a smooth paste. Feel free to add a tbsp of extra water to make a smooth paste.
  • Heat a heavy bottomed pan and add the oil. Once warm, add the chopped onions and saute them over medium heat until they are light golden brown.
  • Add the chopped tomatoes and let them cook and soften for about 5 minites.
  • Keep the flame low and add the ground wet (masala) paste. Cook this for 5 minutes after which stir in the mix of coconut milk and water. Bring this mixture to a boil.
  • Add the prawns and let them simmer. At this stage, you may add in 1-2 slit green chillies depending upon your heat tolerance.
  • After the prawns have simmered on low to medium flame for about 7-9 minutes, mix in 1-2 tsp jaggery powder and add salt to taste.
  •  Switch off the flame after 2 minutes and mix in chopped coriander leaves.
  • Serve hot with steamed rice.
Course: Main Course
Cuisine: Indian
Keyword: Goan, Prawn Curry, Prawns, Seafood, Shrimp