Description
Goan Prawn Curry with Coconut is a flavorful, mildly spicy seafood curry from coastal Goa, made with fresh prawns simmered in a tangy coconut-based sauce.
Ingredients
Scale
- For the Masala Paste:
- 6–8 dried Kashmiri red chillies
- 4 garlic cloves
- 1 tsp whole peppercorns
- 1 tbsp whole coriander seeds
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ cup freshly grated coconut
- ¼ cup coconut milk
- For the Curry:
- 500g prawns, cleaned and deveined
- 2 tbsp coconut oil
- 1 tbsp ginger, finely minced
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- Salt, to taste
- 6–8 curry leaves
Instructions
- Make the Masala Paste: Grind dried Kashmiri chillies, garlic, peppercorns, coriander seeds, cumin seeds, turmeric powder, grated coconut, and coconut milk into a smooth paste.
- Sauté the Base: Heat coconut oil in a pan. Add minced ginger and chopped onions. Sauté until onions are soft and translucent.
- Cook the Tomatoes: Stir in the chopped tomatoes and cook until they turn mushy and oil begins to separate.
- Simmer the Curry: Add the ground masala paste and salt. Mix well, bring to a boil, and simmer for 10–15 minutes to let flavors develop.
- Add the Prawns: Stir in cleaned prawns and curry leaves. Cook for 7–8 minutes or until prawns turn pink and are cooked through.
- Rest and Serve: Let the curry rest for a few minutes before serving hot with steamed rice.
Notes
- This curry pairs well with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Goan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Goan Prawn Curry, Seafood Curry, Coconut Curry