• Jyothi Varne

Goan Prawn Curry

Updated: May 1, 2020

Sharing another prawn curry recipe from one of my favourite coastal cuisines in India - Goa.

Beaches, sunsets, ocean breeze, shacks lining up the seashore, foreigners roaming around and some great food paired with an amazing trance music scene.

I never miss out on the seafood when I'm in Goa - its all so fresh and juicy, so different from the frozen stuff we get here in the Uru.

So, yes I've been doing a lot of cooking during this lockdown. One of the challenges that I have taken onto myself is to try out a new recipe every alternate day, either from my existing cookbook collection or from my mother's cooking repertoire which has tons of delicious home-cooked meals.

I'm a big fan of curries and gravies which have a base of freshly ground spices. Maybe it's the South Indian roots in me that takes me back to dishes loaded with spices. And being a Maharashtrian helps me cope with some amazing heat as well.

Coming back to this recipe - make sure you use small/ medium size prawns, they taste best in curries and lend a nice ocean sweetness as well to the overall dish. Also, do the frying of onions and grinding up of masala simultaneously, don't let it sit. Overall you will need 1 large cup of coconut milk of which - half goes into the masala base and the other half while cooking your curry. If you don't have Toddy Vinegar, you can replace it with a piece of tamarind or normal white vinegar works as well.

I picked my Toddy Vinegar from Mapusa Market, which has tons of stuff that you can pick up for and is typically used for Goan cooking.


For curry:

500g - Deveined medium/small sized prawns, without shell

1 large onion - finely chopped

2 small tomatoes - chopped

1 inch Ginger, coarsely smashed

Salt to taste

5 tbsp - Cooking oil

1/2 cup Coconut milk

2tbsp - Curry leaves for garnish


1/2 cup - Fresh Grated Coconut

1/2 cup - Coconut milk ( orsufficient to grind the mixture to a fine paste)

1 tsp - Cumin Seeds

1/2 tbsp - Toddy Vinegar

10 - Kashmiri Red Chillies (add in more if you prefer it spicy)

5 small pods of Garlic

1/2 tsp - Turmeric powder

1 tsp - Black peppercorn

1/2 tsp - Sugar

1tbsp - Coriander seeds


1. Add all ingredients listed under "masala" in a blender jar and grind it to a fine paste. Set aside.

2. In a Kadai, heat oil, add chopped onions and garlic, fry till the colour changes - this should take about 6-8mins on a medium simmer.

3. Next, add chopped tomatoes and cook until they turn mushy.

4. Add in the ground masala base and cook with constant stirring for 8-9mins, until the raw smell disappears and colour changes. Ensure that the masala does not stick at the bottom of the pan/burn.

5. Add coconut milk and bring it to a boil.

6. Check for spice/ salt levels and adjust basis preference. Add in clean prawns, curry leaves and cook with a closed lid on, low flame, for 8-10 mins. Switch off the flame.

7. Let the curry sit for about 10mins with the closed lid on before serving with plain rice or Rotis.

Tags : #seafood #prawn #curry #goancuisine #goanprawncurry #prawncurry #recipe

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