top of page
  • Writer's pictureJyothi 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.

25 views0 comments

Recent Posts

See All



© This website and all of its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion. Any content, redistribution or reproduction of this site is strictly prohibited.

bottom of page