India Goan Prawn Curry
Goan prawn curry is a traditional dish from the coastal state of Goa in India, known for its vibrant flavors and rich culinary heritage influenced by Indian and Portuguese traditions. This curry features prawns simmered in a tangy, mildly spiced coconut-based sauce, often paired with steamed rice. The flavors are enhanced with tamarind, chili, and a blend of aromatic spices, reflecting Goa’s use of local ingredients such as fresh seafood and coconuts. A staple in Goan households, this dish is beloved for its balance of heat, tanginess, and creaminess. It is a celebration of the region’s abundant coastline and is perfect for anyone seeking a taste of Goa's coastal charm.
Recipe Servings: 4
Ingredients
- 1 Tbsp (15 g) coriander seeds
- 1 tsp (5 g) cumin seeds
- 6–8 dried red chilies (adjust for heat preference)
- 2 Tbsp (15 g) grated fresh coconut or unsweetened dried coconut
- 1 Tbsp (15 ml) oil (coconut oil preferred)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 2 green chilies, slit lengthwise
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) Kashmiri chili powder (or paprika for less heat)
- 2 medium tomatoes, finely chopped
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water
- 1 Tbsp (15 g) tamarind paste or 2 tsp (10 ml) tamarind concentrate
- Salt, to taste
- 1 lb (450 g) medium-sized prawns, peeled and deveined
- 2 Tbsp (8 g) fresh cilantro, chopped
- Steamed basmati rice
Directions
- In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and dried red chilies until aromatic (1–2 minutes).
- Add the grated coconut and toast for another minute until golden brown.
- Grind the toasted spices and coconut into a fine paste using a blender with a splash of water. Set aside.
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and sauté until golden brown (5–6 minutes).
- Stir in the garlic, ginger, and green chilies, cooking for another minute.
- Add turmeric and Kashmiri chili powder, stirring to coat the onions.
- Mix in the chopped tomatoes and cook until they break down and form a thick paste (5–7 minutes).
- Add the prepared masala paste to the pan, stirring well to combine.
- Pour in the coconut milk and water, stirring to create a smooth sauce.
- Add the tamarind paste and salt to taste.
- Bring the curry to a gentle boil; then reduce the heat and simmer for 5 minutes.
- Add the prawns to the simmering curry and cook for 5–7 minutes, or until the prawns turn pink and are fully cooked.
- Taste the curry and adjust seasoning or tanginess with more tamarind if needed.
- Garnish with fresh cilantro.
- Serve hot with steamed basmati rice.
Prepare the Masala (Spice Blend):
Build the Curry Base:
Garnish and Serve:
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