Goan shrimp curry or prawn curry is a recent addition to my repertoire of shrimp curries.
I am a shrimp lover. It is a favorite protein of mine, so healthy and tasty.
In India, we make a number of curries with shrimp with varying bases.
This Goan prawn curry uses coconut oil and kokum (which a slightly sour dark wine coloured fruit).
Kokum juice is used in the curry for its tart taste.
This is an easy recipe that is really tasty.
You will also love to try Mangalore Prawn Curry, Mangalore style Crab Curry,
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Why You'll Love This Recipe
1. Easy and Quick: The recipe is done in under 30 minutes.
It requires no marination and is quite easy to make if you have all ingredients at hand.
2. Flavorful: If you love coconut milk based curries, then this is perfect for you.
This Goan Shrimp curry is so tasty with a nice balance of spicy and tart flavors.
3. Versatile: You can substitute a few spices and seasonings even the main protein if you so desire.
4. Good for you: Shrimp are a good quality protein. This curry is nice as a part of a balanced diet.
Ingredients
1. Shrimp: Shrimp or prawns are the mainstay of this curry.
Use any size that are available.
2. Coconut Milk: I have used coconut milk for its creaminess.
3. Kokum Juice: It lends its lovely sour taste to the Goan curry.
4. Seasonings: Turmeric powder, pepper powder, ground cumin, Kashmiri chilli powder or paprika and salt are used here.
5. Ginger garlic paste and onions:They give a deep flavor to the curry and also form the base.
6. Oil: Two tsp. oil is used in this recipe.
7. Cilantro: Chopped cilantro is used to garnish this curry.
Instructions
Clean, devein and shell the prawns. I normally keep the tails intact.
Now apply some salt and turmeric powder and keep aside for 10 minutes.
To make the curry, heat oil in a pan and add chopped onions.
Fry till translucent.
Add cumin powder, coriander powder, kashmiri red chilli powder, black pepper powder, ginger-garlic paste, tamarind paste and salt to coconut milk.
Mix well.
Add spicy coconut milk to the fried onions. Cook for about 5 minutes.
Now add the prawns along with kokum juice and salt.
Cook for 3-4 minutes on low flame.
Taste and adjust seasoning. Garnish with coriander leaves.
Serve tangy and spicy Goan Prawn curry hot with split green chillies.
Expert Tips
1. To make kokum juice, immerse 3-4 kokum pieces in warm water for about 10-15 minutes.
If you can't find kokum use tamarind paste or vinegar in its place.
2. Don't overcook the shrimp or they become rubbery.
3. You can add ½ cup of ground fresh coconut to the onions in place of coconut milk to make a thicker gravy.
4. Adjust the heat and spice as per your taste. This recipe is spicy.
Serving Suggestions
This Goan shrimp curry is traditionally served with steamed rice.
It can also pair well with Indian breads like naan or roti.
For a low-carb alternative, consider serving it with cauliflower rice.
📖 Recipe Card
Goan Shrimp Curry Recipe
Ingredients
- 1 lb. Shrimp or prawns about 500 gm. deveined and shelled
- 2 cup coconut milk
- 1 onion chopped fine
- 1 tsp. ginger garlic paste or minced
- 4 green chillies slit
- 1 tsp. kashmiri red chilli powder or paprika
- 1 tbsp. kokum juice or tamarind paste
- ½ tsp. turmeric powder
- 2 tsp. vegetable oil
- 1 tsp. ground coriander
- ½ tsp. black pepper powder
- 1 tsp. cumin powder
- salt to taste
Garnish
- 1 tsp. cilantro chopped
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Instructions
- Clean, devein and shell the shrimp. I normally keep the tails intact. Now apply some salt and turmeric powder and keep aside for 10 minutes.
- To make the curry, heat oil in a pan and add chopped onions. Fry till translucent.
- Add cumin powder, coriander powder, kashmiri red chilli powder, black pepper powder, ginger-garlic paste, and salt to coconut milk.
- Add spicy coconut milk to the fried onions. Cook for about 5 minutes.
- Now add the shrimp along with kokum juice and salt. Cook for 3-4 minutes on low flame.
- Taste and adjust seasoning. Garnish with chopped cilantro. Serve tangy and spicy Goan Prawn curry hot with split green chillies.
Notes
- To make kokum juice, immerse 3-4 kokum pieces in warm water for about 10-15 minutes. If you can't find kokum use tamarind paste or vinegar in its place.
- Don't overcook the prawns or they become rubbery.
- You can add ½ cup of coconut paste to the onions to make a thicker gravy.
- Adjust the heat and spice as per your taste. This recipe is spicy.
Nutrition
You are going to love this spicy, tangy and delicious Goan Prawn curry recipe, I promise you. Serve it hot with steamed rice.
If you liked the recipe, I request you to give a * star rating either on the recipe or when you comment. Thank you.
theloveofspice says
I love Prawn curry, though I have to admit, I mostly eat Manglorean prawn curry. But this looks delicious too. Gotta try!
Rachna says
Yep, this is quite delicious too. I love Mangalorean food, BTW!