Goan Prawn Curry Recipe
My first visit to Goa was in 2004 and little did I know that I would end up visiting it almost every year. Well, what can I say, there’s something about that place which keeps pulling me back.
For me, Goa has given me a “first” for many experiences – my first beach destination, my first solo traveling experience and my first psychedelic trance culture (yes, back in 2004, Goa’s underground trance scene was so much better than what it is today) and not to mention – my first experience of eating FRESH SEAFOOD.
After many hit and trial sessions and watching multiple Youtube videos, I can proudly state that I can make a drool-worthy plate of Goan Prawn Curry. You can totally replace the prawns with fish and follow the same recipe.
- Fresh Prawn / Shrimp (deveined) – 500 gms (sliced)
- Thick coconut milk – 400 ml
- Chopped Onions – 2 medium
- Chopped tomato – 2 small
- Ginger garlic paste – 2 spoons
- Dry Red Chillies – 4
- Kashmiri chili powder – 3 tsp
- Turmeric powder – 1 tsp
- Tamarind pulp
- Curry leaves – 2 strings
- Mustard Seeds – 1 teaspoon
- Cumin Seeds – 1 teaspoon
- Fenugreek seeds – 1 teaspoon
- Musturd Oil or Vegetable Oil – 2 tbsp
- Mango – 2 slices (no need to look for raw)
- Wash and soak tamarind in 1/4 cup of warm water and keep aside.
- Wash prawns or fish and put small cubes of two to three slices of mango pulp (if you can’t find mangoes, then put 2 spoons of vinegar), salt, turmeric and red chili powder. Make sure you mix everything with your hands while gently mashing the mango pulp. Keep this aside for 30-60 minutes.
- Take a pan or a kadai, add mustard oil and let the oil heat up. I usually add one mustard seed to check the oil temperature. If it pops, then its perfect! Don’t let the oil get smokey, else you may end up burning your masala.
- Add mustard seeds and make them pop so that they don’t leave a bitter taste. However, do not overdo this step else you will burn them.
- Add dry red chilies and let them fry for a minute so that they leave a beautiful flavor.
- Add onions and saute them for a few minutes till they turn golden brown. During this process, add curry leaves as well. (I love the aroma after adding curry leaves, mmmm)
- Add chopped tomatoes and saute.
- While the tomatoes are cooking, add 2 spoons of ginger garlic paste and 2 chopped green chilies, cumin seeds and fenugreek seeds. The idea is to roast the tomatoes really well with the spices. The first few times I tried making this, I skipped tomatoes. However, after eating this at many places and seeing a beautiful yellow-ish orange color of the curry, I realized tomatoes add a lovely flavor to this, but you gotta roast them really well.
- Add a little salt and a teaspoon of turmeric powder for a beautiful color and flavor. Stir and add warm tamarind water and some pulp (not too much).
- Add the top layer of coconut milk and stir. I usually add coconut milk in parts to let it cook with everything else because it has it’s own oil.
- Add the marinated prawns or fish and stir carefully so that you don’t damage them.
- Add the remaining coconut milk and stir it occasionally for not curdling the coconut milk.
- Allow the prawns to cook till the gravy becomes thick – usually they take around 3 minutes to cook on a high flame and do not taste nice then they are overcooked.
- Put a few granules of sugar – be careful with sugar because if you add too much, it will not taste good. Sugar brings up the flavor of coconut milk and you need to add around 6 granules only.
- Taste – if it lacks flavor then add a little salt. If it’s not tangy enough then squeeze a lemon wedge or add a little vinegar. Put the stove off and cover the pan and let it sit for a while.
- Eat this with steamed rice or Malabari Parathas or tawa roti.
Hope you enjoy this recipe as much as we do. Let us know how it turned out!