Goan Prawn Curry Recipe – Indian Special
Goan Prawn Curry is a vibrant, aromatic, and coconut-rich seafood dish that beautifully balances tang, spice, and creaminess. Tender prawns simmer in a fragrant blend of coconut, tamarind, Kashmiri chilies, and warming Goan spices, creating a bold and comforting coastal curry. Perfect with steamed rice, this classic Goan favorite delivers authentic regional flavors in a quick, satisfying meal.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Curry:
- 400g prawns, cleaned and deveined
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 cup coconut milk
- 1 cup water
- Salt to taste
- Fresh coriander for garnish
For the Goan Masala Paste:
- 1/2 cup grated coconut
- 3–4 dried red chilies (Kashmiri for color)
- 1 tbsp coriander seeds
- 1/2 tsp cumin
- 4–5 garlic cloves
- 1 small piece ginger
- 1/2 tsp turmeric
- 1 tbsp tamarind paste
Goan Prawn Curry Instructions:
Grind coconut, red chilies, coriander seeds, cumin, garlic, ginger, turmeric, and tamarind into a smooth paste using a little water.
Heat oil in a pan and sauté onions until soft and golden.
Add tomatoes and cook until they break down.
Stir in the Goan masala paste and cook until aromatic and oil separates.
Add water and bring the curry to a gentle boil.
Add prawns and simmer for 5–7 minutes until cooked through.
Pour in coconut milk and stir; do not boil too long after adding it.
Adjust salt and consistency as needed.
Garnish with fresh coriander and serve hot with steamed rice.
Recipe Notes :
Avoid overcooking the prawns to keep them soft, tender, and juicy.
Add extra tamarind for a tangier curry or more chilies for a spicier version.
Use coconut milk at the end and avoid boiling it too long to maintain creaminess.
For deeper flavor, sauté the masala paste until the oil separates well.
Fresh coriander adds aroma and brightness—don’t skip the garnish.
