This Goan Prawn curry recipe is super delicious, easy to make, and true flavors of Goan with an exploding taste of freshly ground Spices.
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What is Goan Prawn curry?
Goa a state on the Indian west coast, a former Portuguese colony with a rich history and also famous for its regional cuisine called Goan cuisine.
This cuisine is famous for its seafood-based recipes and it is incredibly rich and delicious.
This Goan prawn curry and rice are the staples on Goan cuisine for a good reason because it is bursting with layers of flavor! and if you would like to try here are other Goan specialties recipes Tender coconut sukke, Pomfret recipe.
The Goan prawn curry without coconut milk tastes spicy and lusciously creamy.
However, if you would like to add coconut milk to this recipe, check out the FAQ section below.
If you are a huge fan of prawns just like me, Make sure to check out my Prawn recipes I’m sure you gonna love them.
Reason to love this Prawn Curry:
The ground masala is pure bliss to this curry, which makes the Prawn curry delicious.
On your table under 30 minutes! ‘
Family Friendly, Everyone will love this spicy Goan style curry prawn curry.
How to Make Goan Style Prawn Curry:
Meanwhile will make a spice paste, Take coconut, dry redchilies, cumin seeds, coriander seeds, ginger, garlic, dry red chilies in the blender. Add 1/4 cup of water and grind to a smooth paste and set aside.
Heat oil in the pan, Add all the shrimps
Expert Tips:
Prawns/shrimp: Prawns/ shrimp: The whole flavors of the Goan Prawn recipe is in the shrimp!
Get the fresh prawns for the better taste and flavor.
You may use any size prawns /shrimp for this recipe.
As the size increase, it will be taken more minutes to cook and you can tell when the prawns cooked as it will turn to a pink color and half curve shape.
For medium-sized prawns, it takes 3 to 4 minutes to cook.
For large shrimp, it will take 5 to 6 minutes and
For Jumbo prawns 7 to 8 minutes.
Coconut oil: The coconut oil has the most unique flavors to the curry. I have used cold-pressed coconut oil, If you do not have coconut oil, you can swap to vegetable oil.
Ground paste: Ground the paste finely without any lumps that give the smoothy texture to the gravy.
Tamarind paste: there is no tomato for this Goan based prawn curry, a small spoon full of tamarind pulp gives you enough sourness to the gravy.
Some people prefer to use kokum whereas the kokum has the soft mellow tart flavor.
Variations:
Adding veggies to this curry will certainly enhance the flavors and it best to incorporate veggies.
1.Goan prawn curry with okra: Saute the Bhindi/okra/ladies finger along with onion and follow the method.
2.Goan prawn curry with mango: Cut the raw mango into small pieces and add them before adding shrimps and bring to boil.
3.Goan prawn curry with drumstick: Add drumstick pieces after the onion sautéed and follow the method.
FAQS:
1. How To Buy Fresh Prawns?
Fresh prawns with the shell that has a firm and glossy appearance, if you find black spots on the shell it is the indicator that shrimp is no longer fresh.
While buying prawns/ shrimp you have two choices of buying a fresh or frozen.
Both will work but the frozen prawns will have total time to defrost and not as flavourful as fresh prawns cooked.
They also tend to cook tougher after cooking, so the fresh prawns are way better!
2. How Do you serve prawn curry?
This is best served with Steamed Rice, side dishes to any Indian pieces of bread.
3. How long can I store this curry?
The leftover curry should be stored in an airtight container and consumed the next day.
I don’t prefer to keep them for more than a day.
4. How can I make it creamy?
Adding coconut milk to the curry gives you the creamy Goan prawn curry.
It also subsides the spiciness of the curry. So make sure to increase the level of the spiciness if you intend to add coconut milk.
You may require a 1/2 cup of thick coconut milk for this recipe.
Recipes you may like to try:
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PrintGoan Prawn Curry
This Goan Prawn curry is super delicious, easy to make, and true flavors of Goan with an exploding taste of freshly ground Spices.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 1x
- Category: Curries
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Ingredients
To marinate:
- 1/2 kg shrimps
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon lemon juice
To grind:
- 5 dry red chilies
- 1 teaspoon cumin seeds
- 1/2 cup coconut
- 1 teaspoon coriander seeds
- 8 garlic cloves
- 3 pieces of ginger
To make Curry:
- 1 tablespoon Coconut oil
- 1 sprig of curry leaves.
- 1 cup onion (chopped)
- 1 tablespoon tamarind pulp
- 1 teaspoon green chilies
Instructions
- Add turmeric powder, salt, lemon juice to the prawns and rub the marinade over the shrimp and marinate for 5 minutes.
- Meanwhile will make a spice paste, Take coconut, dry red chilies, cumin seeds, coriander seeds, ginger, garlic, dry red chilies in the blender.
- Add 1/4 cup of water and grind to a smooth paste and set aside.
- Heat oil in the pan, Add all the shrimps
- Cook for 1 or 2 minutes and once the prawns are cooked, collect them in the bowl along with the leftover juices.
To make the curry:
- Heat oil in the saucepan, add chopped onion and salt. Cook till the onion turns translucent.
- Add tamarind pulp
- Stir in chopped green chilies. Stir fry for 2 minutes.
- Stir the ground paste.
- Cook till the ground masala turns lightly thicken and the raw smell disappears.
- Add water and leftover prawn juice, cover, and cook for 4 to 5 minutes or till the region glaze of oil appears around the pot.
- Stir in the cooked prawns, cover, and cook for another 1 or 2 minutes and serve.
Notes
Tips to make the best recipe:
Prawns/shrimp: Prawns/ shrimp: The whole flavours of the Prawn biryani recipe is in the shrimp!
Get the fresh prawns for the better taste and flavour.
You may use any size prawns /shrimp for this recipe.
As the size increase, it will be taken more minutes to cook and you can tell when the prawns cooked as it will turn to a pink colour and half curve shape.
For medium-sized prawns, it takes 3 to 4 minutes to cook.
For large shrimp, it will take 5 to 6 minutes and
For Jumbo prawns 7 to 8 minutes.
Coconut oil: The coconut oil has the most unique flavours to the curry.I have used cold-pressed coconut oil, If you do not have coconut oil, you can swap to vegetable oil.
Ground paste: Ground the paste finely without any lumps that gives the smoothy texture to the gravy.
Tamarind paste: there is no tomato for this Goan based prawn curry, a small spoon full of tamarind pulp gives you the enough sourness to the gravy. Some people prefer to use kokum where as the kokum has the soft mellow tart flavour.
Keywords: goan prawn curry, prawn curry, prawn curry recipe
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