Prawns in Coconut Curry – Authentic Goan Recipe with Tamarind

Last Updated on 2 months by Neha Deshmukh

Prawns In Coconut Curry – Authentic Goan Recipe With Tamarind

Hey everyone! If you’re craving a taste of Goa, look no further. This Prawns in Coconut Curry is a family favourite, and I’m so excited to share it with you. It’s bursting with flavour – a beautiful blend of spice, tang, and creamy coconut. I first made this when I was trying to recreate a dish I had on a trip to Goa, and honestly, it’s been a hit ever since! It’s surprisingly easy to make, and the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any prawn curry. It’s a little slice of Goan sunshine in a bowl! Here’s what makes it special:

• Authentic Flavours: We’re using traditional Goan ingredients like tamarind pulp and coconut oil to get that genuine taste.
• Perfect Spice Balance: It’s warm and flavourful, but not overwhelmingly spicy (though we’ll talk about adjusting that later!).
• Quick & Easy: Ready in under 30 minutes – perfect for a weeknight meal.
• Seriously Delicious: The creamy coconut gravy combined with succulent prawns is just… chef’s kiss.

Ingredients

Here’s what you’ll need to create this Goan masterpiece:

• 200 grams super sized prawns (cleaned and deveined)
• 50 grams chopped onions
• 75 grams chopped tomatoes
• 8-10 curry leaves
• To taste Salt
• ½ – 1 teaspoon turmeric powder (haldi)
• 1.5 teaspoons coriander powder (dhaniya powder)
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon black pepper powder
• ½ – 1 teaspoon cumin powder (bhuna jeera powder)
• 1 tablespoon tamarind pulp
• 150 ml coconut milk
• 2 tablespoons coconut oil
• 1 tablespoon chopped ginger

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

• Kashmiri Red Chili Powder: This is a game-changer! It gives the curry a beautiful, vibrant red colour without adding a ton of heat. It’s all about the colour, trust me.
• Tamarind Pulp: This adds a lovely tanginess that’s essential to Goan cuisine. It balances the richness of the coconut milk perfectly.
• Coconut Oil: Don’t skip this! Coconut oil is a staple in Goan cooking and adds a subtle, delicious flavour. It really makes a difference. If you don’t have it, a neutral oil will work in a pinch, but try to find coconut oil for the most authentic taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the flavour base. In a bowl, combine the turmeric powder, coriander powder, Kashmiri red chili powder, black pepper powder, tamarind pulp, and coconut milk. Give it a good mix and set it aside – this is where all the magic happens!
2. Now, heat the coconut oil in a pan over medium heat. Add the chopped ginger and onions. Sauté until the onions turn a lovely light golden colour. This usually takes about 5-7 minutes.
3. Add the curry leaves and cook for about 30 seconds, until they become fragrant. You’ll know they’re ready when you can really smell that lovely aroma.
4. Stir in the chopped tomatoes and cook until they’re soft and pulpy – around 4-5 minutes. You want them to break down nicely.
5. Pour in the coconut-spice mixture we made earlier. Bring it to a boil while stirring constantly. This prevents sticking and ensures everything is well combined.
6. Season with salt and mix thoroughly. Taste and adjust the seasoning as needed.
7. Gently add the prawns, making sure they’re fully coated in the gravy. Simmer for 7-8 minutes, or until the prawns turn opaque and are cooked through. Don’t overcook them, or they’ll become rubbery!
8. If the gravy is too thick for your liking, add a little extra coconut milk to reach your desired consistency.

Expert Tips

• Prawn Prep: Make sure your prawns are properly cleaned and deveined. It makes all the difference!
• Don’t Rush the Onions: Taking the time to properly sauté the onions is key to building flavour.
• Stir, Stir, Stir: Keep stirring the curry, especially when it’s simmering, to prevent it from sticking to the bottom of the pan.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the Kashmiri red chili powder to 1 teaspoon.
  • Medium: Stick with the 2 teaspoons of Kashmiri red chili powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili along with the onions. My friend, Priya, loves it extra spicy!
• Festival Adaptations: This is a fantastic dish to serve during Christmas or other festive seasons in Goa. It’s often part of a larger spread of delicious dishes.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your tamarind pulp doesn’t contain any hidden gluten ingredients.

Serving Suggestions

Serve this Prawns in Coconut Curry hot with:

• Steamed rice – a classic pairing!
• Goan pav (a soft bread roll) – perfect for soaking up all that delicious gravy.
• A side of kachumber salad (a refreshing Indian salad) for a bit of freshness.
• Garnish with fresh curry leaves for a pop of colour and flavour.

Storage Instructions

Leftovers? Lucky you! Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. What type of prawns work best for this Goan curry? Larger prawns (super sized) are ideal, as they hold their shape well during cooking. But you can use any size you prefer!
2. Can I use store-bought tamarind paste instead of pulp? Yes, you can! Use about 1 tablespoon of tamarind paste mixed with 2 tablespoons of warm water as a substitute for 1 tablespoon of tamarind pulp.
3. How can I adjust the thickness of the coconut curry gravy? Add more coconut milk to thin it out, or simmer for a few extra minutes to thicken it up.
4. What is Kashmiri red chili powder and why is it used in this recipe? It’s a special type of chili powder from Kashmir, known for its vibrant red colour and mild heat. It adds colour without making the curry too spicy.
5. Can this recipe be made with other seafood like fish or squid? Absolutely! You can substitute the prawns with fish fillets (like pomfret or kingfish) or squid rings. Adjust the cooking time accordingly.

Enjoy! I hope this recipe brings a little bit of Goa to your kitchen. Let me know how it turns out in the comments below!