Goan Prawn Curry

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Goan Prawn curry made with roasted spices, fresh coconut, and coconut milk is easy to make. This Prawn curry with Coconut is spicy, tangy with a hint of sweetness to it.

Prawns cooked in a spicy and tangy coconut based gravy. Goan Prawn curry is quite popular in the Western part of India. It goes very well with steamed white rice.Pin

Goan curry with juicy succulent Prawn in creamy coconut gravy is really delicious and flavourful.  We love coconut-based gravy a lot. Have you checked the Creamy Cauliflower curry and Slow Cooker Coconut Curry Chicken that I had shared earlier?

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This creamy Prawn Curry is the perfect curry to pair with rice. The gravy is spicy, slightly tangy, and has a hint of sweetness to it. Coconut milk makes the curry thick and adds richness to it.

And I can’t stress enough on the freshly made spice paste made roasted spices, freshly grated coconut.

Prawns cooked in a spicy and tangy coconut based gravy. Goan Prawn curry is quite popular in the Western part of India. It goes very well with steamed white rice.Pin

So the first time when I made this curry was in a fun cook-off organized by ITC. We were a bunch of food enthusiasts made into groups.

Each group was assigned an expert regional chef and they need to cook a dish that belonged to that particular region. For our group, the mentor was a Goan Chef and we decided to make this Goan Prawn curry.

Tips for perfect Goan Curry

  • The key to this Prawn curry is freshly ground spices. First, the spices are roasted to release the aromatic oil and make it more fragrant. Roast cumin, coriander and pepper on low heat till its aromatic. It is always convenient to use ready-made Coriander and cumin powder. But both are definitely not the same.
  • Freshly grated coconut and coconut milk make the gravy thick, creamy and rich. You can also use frozen grated coconut or desiccated coconut.  The thickness of the coconut milk is medium.
Serve this tangy spicy Prawn Curry with rice for a complete meal.Pin
  • Another important tip is to avoid overcooking of Prawns. You might often find that prawns turn chewy and rubbery when cooked. SO the reason is prawns barely need 4-6 minutes to cook depending on the size. Any longer cooking time would make the prawn chewy.
Prawns cooked in a spicy and tangy coconut based gravy. Goan Prawn curry is quite popular in the Western part of India. It goes very well with steamed white rice.Pin

Serve With

This curry can be had with roti (Indian flatbread), plain white or brown rice, Jeera rice, Vegetable pulao, or Paneer pulao.

Other Indian Recipes

Goan Prawn Curry (Step by Step Video)

Prawns cooked in a spicy and tangy coconut based gravy. Goan Prawn curry is quite popular in the Western part of India. It goes very well with steamed white rice.
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Goan Prawn Curry

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Goan Prawn curry made with roasted spices, fresh coconut and coconut milk is easy to make. This Prawn curry with Coconut is spicy, tangy with a hint of sweetness to it.
Servings 4 People

Ingredients
  

  • 500 Grams Prawns
  • 1 Large Onion Chopped
  • 1 Small Tomato
  • ½ teaspoon Turmeric
  • Salt to taste
  • 2 Green Chilies
  • 1 Cup Coconut Milk

For Ground Paste

  • 1.5 Tablespoon Coriander Seeds
  • ½ Tablespoon Cumin Seeds
  • 1 teaspoon Black Pepper
  • 7-8 Garlic
  • 4 – 5 Kashmiri red chilies
  • ½ Tablespoon Tamarind Pulp
  • 1 cup Fresh Coconut grated
  • 1 cup Water

Instructions

  • Clean and devein prawns.
  • In a pan dry roast coriander seeds, Cumin, Black pepper seed till aromatic.
  • In a blender add grated coconut, roasted Coriander, cumin, Black pepper, red chilies, garlic, Tamarind pulp.Add enough water and make a very smooth paste.
  • In a pan add oil. Add chopped onions. Saute till the onions are translucent and soft.
  • Add chopped tomatoes and cook until the tomatoes are soft and mushy.
  • Add turmeric and salt to taste.
  • Add ground coconut paste and saute till the raw smell is gone.
  • Add coconut milk. Bring the gravy to a boil.
  • Once the gravy comes to a rolling boil,add sliced green chilies.
  • Add prawns. Let it cook for about 4-5 minutes. Switch off the gas.
  • ** Watch a detailed video on how to make Goan Prawn curry after the recipe.

Video

Notes

  1. Traditionally Kokum is used for giving the sourness. But because Kokum is not available easily everywhere, I have used Tamarind. If you have kokum, use it instead for authentic flavor. 
2. The cooking time of prawn depends on its size,so judge it accordingly. Cooking prawns for too long results in rubbery prawns.

Nutrition

Serving: 100g | Calories: 285kcal | Carbohydrates: 12g | Protein: 28g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 315mg | Sodium: 1062mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 190IU | Vitamin C: 16.3mg | Calcium: 230mg | Iron: 5.9mg
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7 Comments

  1. Sharmila Ashok Agre says:

    3 stars
    Worth A try!!

  2. 5 stars
    Lovely recipe!Thank you. I added raw mango to this recipe at the stage where you’re supposed to add the green chillies and IT WAS YUM!

  3. This doesn’t taste like a goan prawn curry. You should check your receipe before putting up for the public. there. You haven’t said when the coconut milk has to be added. You have also forgotten about the tomatoes in the instructions.

    1. subhasmita says:

      Thank you for pointing the missing instructions. I do try recipes multiple times before sharing it on the blog. By mistake the step was missing in this recipe, however, the video has clear and detailed instruction.

  4. Doesn’t this curry. Require some turmeric to be added as well. I have just made will taste Toni at dinner time.

    1. subhasmita says:

      This curry doesn’t have turmeric in it. Hope you liked it.

  5. Donella Coutinho says:

    Hi, this looks delicious. Please do check out my blog post on goan prawn curry as well. This is a staple at home. Thank you so much

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