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Goan Prawn Curry

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Diet: Halal


This Goan Prawn curry is super delicious, easy to make, and true flavors of Goan with an exploding taste of freshly ground Spices.



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


  1. Add turmeric powder, salt, lemon juice to the prawns and rub the marinade over the shrimp and marinate for 5 minutes.
  2. Meanwhile will make a spice paste, Take coconut, dry red chilies, cumin seeds, coriander seeds, ginger, garlic, dry red chilies in the blender.
  3. Add 1/4 cup of water and grind to a smooth paste and set aside.
  4. Heat oil in the pan, Add all the shrimps
  5. 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:

  1. Heat oil in the saucepan, add chopped onion and salt. Cook till the onion turns translucent.
  2. Add tamarind pulp
  3. Stir in chopped green chilies. Stir fry for 2 minutes.
  4. Stir the ground paste.
  5. Cook till the ground masala turns lightly thicken and the raw smell disappears.
  6. 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.
  7. Stir in the cooked prawns, cover, and cook for another 1 or 2 minutes and serve.


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.

  • Category: Curries
  • Method: Stovetop
  • Cuisine: Indian

Keywords: goan prawn curry, prawn curry, prawn curry recipe