Goan prawns curry is a mildly sweet, spicy and tangy curry, flavoured with coconut, curry leaves and tamarind. It is easy to make and tastes delicious. Plump prawns cooked in a fragrant coconut curry and served with hot fluffy rice makes a perfect hearty and comforting weeknight meal!
George Bernard Shaw
By now you must have known that prawns or shrimps is our favourite shell fish (and the only fish that my hubby enjoys thoroughly). He loves it to bits, so we have it almost two to three times in a week.
And coming up with new recipes every week is quite a challenge..
Yesterday, I made this Goan-inspired prawns curry, a classic and traditional fish curry which hails from GOA, is made with prawns or you can also use other fish like tuna, mackerel or king fish. An absolute comfort food and can be cooked up in a jiffy.
This curry has a lovely orangey colour and has a thick creamy texture and goes well with breads or rotis but it is best when eaten with hot steaming rice. It is loaded with Indian spices and has a mildly spicy and has a subtle tangy flavour from the tamarind/vinegar . Its very delicious and quite tempting.. Trust me, everyone will ask for a second helping!! 🙂
Here are some prawns recipes that I make quite often Pumpkin and Prawns curry, Prawns and asparagus in creamy coconut curry, Crispy Prawn cakes in Steamed folded buns with spicy Sriracha mayo, Prawns and Zucchini Lemony pasta.. and how can I forget One pot Coconut rice with prawns.. there are loads more recipes to come.. 🙂
This curry is dang simple to make. The important ingredient here is the goan curry paste which made with dried red chillies, freshly grated coconut (you can also use desiccated coconut), coriander seeds, cumin seeds, peppercorns and tamarind paste or vinegar… basically all the ingredients readily available at home. Put all the ingredients together in a food processor and whizzed until fine paste. The curry paste has a beautiful red and creamy texture and oh so fragrant.
Just fry the onions until golden brown then add the goan masala paste and the prawns and fry till the prawns become light pinkish in colour.. Then add the coconut milk and simmer for 5 -10 minutes..
Voila!!! Prawns curry is ready in 30 minutes..
- 250 gm prawns, de-veined
- 50 grams of tiny shrimps
- 11/2 cup thick Coconut milk
- 2 medium Onions, chopped
- 10-12 Curry leaves
- 2-3 Tbsp oil
- 2-3 green chillies
- 1/2 cup water
- 1 tsp turmeric
- Salt to taste
- 1/2 cup grated coconut (you can also use desiccated coconut)
- 4-5 whole red chillies
- 1inch ginger
- 2-3 Cloves garlic
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 6-8 Black pepper
- 2 tablespoon Tamarind paste or 3-4 tbsp tamarind water (use 2-3 tbsp of vinegar if you cant get hold of tamarind)
- Put all the ingredients listed under curry paste in a grinder and blend together until you get a smooth paste.
- Marinate the prawns and shrimps with 1/2 tsp of turmeric and little salt and keep it aside.
- Heat oil in a pan. When hot toss in the chopped onions and saute on medium heat until the onions are light golden brown.
- Add in the ground masala paste and curry leaves. Continue frying for 2-3 minutes.
- Now add the marinated prawns and shrimps and continue frying until the prawns have changed the colour to light pink..
- Add the coconut milk and water and salt and bring to a boil. Toss in some slit green chillies.
- Check the seasoning. Add more tamarind or vinegar if required (according to your taste).
- Simmer for 5-6 minutes.
- Garnish it with coriander leaves and Serve it with Steamed rice.