The speciality of the Goan prawn curry lies in the use of coconut milk, which lends it a creamy taste and tamarind pulp that adds tanginess to the prawn curry. Sometimes, raw mango is also used in place of tamarind as a souring agent. The vibrant red prawn curry can then be poured over rice or eaten with pao.
Whenever one is on the lookout for yummy seafood, it is the coastal areas that come to mind first. Be it the backwaters of Kerala or the sandy beaches of Goa, the abundance of seafood paves the way for delightful delicacies made with fish, prawns, and more. Each region boasts their own seafood fare, and the Goan cuisine is one such cuisine which seems incomplete without seafood delicacies. While chicken xacuti and pork vindaloo still charm locals and tourists, nothing can beat a rich and creamy Goan prawn curry.
The spicy and sour tastes are most likely inspired by their Portuguese history, and each household has its unique recipe for Goan prawn curry. The masala mixture for the prawn curry is never cooked completely. A Goan prawn curry is typically defined as one that is free of lumps and granules. Such curry recipes generally include coconut in the paste when it is ground; some recipes skip it and use only coconut milk, while others ask for both. It is a question of personal choice
Read MoreMarinate the prawns with turmeric and chilli powder.
Add dried bedgi chillies, cumin seeds, coriander seeds, red chillies, garlic clove, and ginger to your grinder.
Add a cup of water and mill for about 3 to 4 minutes, or until the mixture is very thin.
Strain the paste into your saucepan. There will be some thick masala left in the sieve; return it to the grinder.
Add additional water, and grind again before straining it through the sieve. Begin cooking this mixture, then add the cut onions, chillies, and salt.
At this point, the curry has not been seasoned at all, so add salt. Allow this to simmer for around 5 minutes so that your masala mixture may also cook.
To this, add the tamarind water and coconut milk. Allow to simmer for about a minute or two before adding the prawns.
For fresh prawns, 5-6 minutes is generally plenty. If you are using frozen prawns, a total of 7 minutes should complete the cooking.
Serve hot with rice and a side of kachumbar, lime, or crisp papad.
Yes, frozen prawns work well. Thaw and clean them properly before cooking for the best texture and flavour.
Fresh coconut, red chillies, tamarind, and aromatic spices create the signature spicy, tangy, and creamy Goan flavour.
Prawns cook quickly and usually need only 4–6 minutes to stay juicy and tender.
Coconut is traditional, but you can use coconut milk as a substitute for fresh grated coconut.
Steamed rice is the classic pairing, though it also tastes great with neer dosa or crusty bread.
Yes, refrigerate it in an airtight container for up to two days and reheat gently before serving.
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