Goan Prawn Curry
A vibrant and tangy curry from the coastal paradise of Goa. Succulent prawns are simmered in a fragrant coconut base, spiced with a freshly ground masala of red chilies, coriander, and tamarind. A perfect partner for steamed rice.
For 4 servings
Prepare the Masala Paste
- In a small bowl, soak both types of dried red chilies and the tamarind paste in 1/2 cup of warm water for 15 minutes to soften them.
- Transfer the soaked chilies and tamarind (along with their soaking water) to a grinder jar. Add the grated coconut, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and ginger.
- Grind everything to a very smooth, fine paste. Add a few extra tablespoons of water if necessary to facilitate grinding, but aim for a thick consistency.
Sauté Aromatics
- Heat coconut oil in a wide pan or kadai over medium heat.
- Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- Add the chopped tomato and cook for another 3-4 minutes, stirring occasionally, until it turns soft and mushy.
Cook the Masala
- Add the ground masala paste to the pan with the onions and tomatoes.
- Stir well to combine and cook the masala for 5-7 minutes, stirring frequently to prevent sticking.
- Continue cooking until the raw smell of the spices disappears and you see oil beginning to separate from the sides of the paste.
Simmer the Curry
- Pour in 1.5 cups of water and add salt to taste. Stir thoroughly until the masala is well incorporated into the water.
- Bring the curry to a gentle boil. Once it starts bubbling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes to allow the flavors to meld together.
Add and Cook the Prawns
- Gently add the cleaned and deveined prawns and the slit green chilies to the simmering curry.
- Stir to coat the prawns in the gravy. Cook for just 3-5 minutes, or until the prawns turn pink and curl up.
- Be careful not to overcook them, as they will become tough and rubbery.
Garnish and Serve
- Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
- Let it rest for 5 minutes before serving. Serve hot with steamed rice or Goan pav (bread rolls).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh or freshly frozen grated coconut.
- 2Do not overcook the prawns. They cook very quickly, and overcooking makes them tough and rubbery.
- 3For a vibrant red color without excessive heat, use only Kashmiri red chilies.
- 4You can add 2-3 pieces of dried kokum to the curry while it simmers for an extra layer of authentic Goan tang.
- 5Marinating the prawns with a pinch of salt and turmeric for 15 minutes before adding them to the curry can enhance their flavor.
- 6Taste the curry before serving. If it's too tangy, a pinch of sugar or jaggery can balance the flavors.
Adapt it for your goals.
Vegetarian Version
Replace prawns with firm tofu, paneer, or mixed vegetables like cauliflower, carrots, and green beans. Add them at the same stage as the prawns, adjusting cooking time as needed.
Different SeafoodDifferent Seafood
This curry base works beautifully with firm white fish like kingfish (surmai) or pomfret. Add fish fillets in the last 5-6 minutes of cooking.
Creamier CurryCreamier Curry
For a richer, creamier texture, use 1 cup of thick coconut milk instead of 1.5 cups of water to thin the curry in the final stage.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory properties that can help reduce chronic inflammation in the body.
Boosts Metabolism
The capsaicin in red chilies, combined with other spices, can provide a temporary boost to your metabolism, aiding in calorie burning.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used by the body as a quick source of energy.
Frequently asked questions
A single serving of this Goan Prawn Curry contains approximately 330-380 calories. This is an estimate and can vary based on the size of the prawns and the amount of coconut used.