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Goan Prawn Curry Recipe, How to make Prawn Curry Recipe | Goan Prawn Curries

July 2, 2018 by maria 10 Comments

The famous Goan Prawn Curry recipe with step by step instructions! My mouth starts salivating with my mom’s prawns curry. All the credit goes to my mom. This is tangy, spicy, yum and just tastes fab with goan pav (bread), rice and appam. You could make same curry with any other fish like mackerel, kingfish, pomfret etc.

Goan Prawn Curry Recipe, How to make Prawn Curry Recipe | Goan Prawn Curries

Goan Prawn Curry 21

Basic ingredient goes in making this yum curry. It’s simple curry made with basic ingredients yet bring’s out best great flavor and taste. This dish is easy to make and tastes great even better the next day. I remember eating previous day curry with bread yum.

Any fish tastes great but my personal favorite is prawn. I didn’t miss my hubby today as enjoyed all prawn by myself. Also had them twice today so much I love them. Just club some dried fish, fish balchao, fried fish and veggies. I bet you would have a sumptuous meal. I have posted goan prawns pulao, goan prawns curry, goan sorak curry and goan egg curry.

Just one important thing you have to bear in mind. That is the red chilies used for making this curry. Preferably use dry kashmiri red chilies or bedgi chilies which imparts a deep color but mild spiced flavor to the curry. Don’t use any other chilies if possible.

How to make Goan Prawn curry recipe:

1. Keep all the ingredient handy for the paste.

Goan Prawn Curry

2. Combine all into the processor and grind until smooth paste is formed. Add little water if the paste is too dry.

Goan Prawn Curry (7)

3. Wash the prawn and deshell them. Also remove the black thread / spine of the prawn else it would give indigestion problem.

Goan Prawn Curry (6)

4. Take a deep vessel/ wok add oil and place on heat. Once oil is hot add the onion. Saute the onion until they change color.

Goan Prawn Curry (9)

5. Now add the cleaned prawns.

Goan Prawn Curry (10)

6. Saute the prawns until it starts leaving water.

Goan Prawn Curry (11)

7. Cook for a minute more.

Goan Prawn Curry (12)

8. Now add the grounded paste and mix very well.

Goan Prawn Curry (13)

9. Add the green chilies.

Goan Prawn Curry (14)

10. Now add water as per consistency required.

Goan Prawn Curry (15)

11. Add the okra.

Goan Prawn Curry (16)

12. Cook the curry until okra is tender. Lastly add salt and kokam for seasoning.

Goan Prawn Curry (18)

13. Allow to cook for 2-3 mins. Serve the curry hot with pao or rice.

Goan Prawn Curry 41

Goan Prawn Curry recipe card below:

5.0 from 1 reviews
Goan Prawn Curry, how to make goan prawn curries
 
Save Print
Prep time
5 mins
Cook time
13 mins
Total time
18 mins
 
Traditional, classic Goan prawns curry recipe.
Author: Maria@flavorsofmumbai.com
Recipe type: Main
RecipeCuisine: Indian, Goan
Serves: 6
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
for the curry
  • 200 gm fresh medium sized prawns (washed and the spine removed)
  • 2 tbsp oil
  • 14-15 ladyfinger / okra chopped into lengthwise
  • ½ onion chopped finely
  • 2 green chilies chopped lengthwise
  • 2 cup water or as consistency required
  • 6 kokams
  • salt as per taste
For curry paste:
  • ½ fresh coconut grated
  • 1.5 tbsp dry coriander seed
  • 5-6 dry kashmiri red chilies or bedgi chlies
  • ½ onion chopped
  • 1 t/s turmeric powder
  • 1 t/s cumin seed
  • 10 garlic cloves
  • 1 tbsp tamarind pulp or paste
How to make the recipe?
  1. Keep all the ingredient handy for the paste.
  2. Combine all the ingredients into the processor and grind until smooth paste is formed. Add little water if the paste is too dry about 3 to 4 tablespoons water.
  3. Wash the prawn and de-shell them. Also remove the black thread / spine of the prawn else it would give indigestion problem.
  4. Take a deep vessel/ wok add oil and place on heat. Once oil is hot add the onion. Saute until they change color.
  5. Now add the cleaned prawn.
  6. Saute the prawns until it starts leaving water.
  7. Cook for a minute more.
  8. Now add the grounded paste and mix all nicely.
  9. Add the green chilies.
  10. Now add water as per consistency required.
  11. Add the okra.
  12. Cook the curry until okra is tender.
  13. Add salt as required.
  14. Allow to cook for 3- 4 mins. Serve the curry hot with pao or rice.
Notes
1. You could also add curry leaves and tomatoes in this curry.
2. Adjust spice as required. If you like more spicy use more red chilies.
3. If <g class="gr_ gr_165 gr-alert gr_spell gr_disable_anim_appear undefined ContextualSpelling ins-del multiReplace" id="165" data-gr-id="165">kokam</g> isn't available then use more of tamarind.
3.5.3226

 



Filed Under: Curries, Fish, Goan, Main Tagged With: Bachelor Recipes, Fish Recipes

Comments

  1. Sylvia says

    February 13, 2021 at 7:04 am

    The colour of the finished curry looks orange yet the colour in the bowl looks red? Confused??

    Reply
    • maria says

      April 25, 2021 at 5:14 pm

      Any color will have a deeper hues once cooked.

      Reply
  2. Lyn says

    March 4, 2016 at 5:58 am

    What is Kokam?

    Reply
    • maria says

      March 4, 2016 at 11:07 am

      Lyn kokam or kokum known ad Garcinia Indica widely used in Goan and Konkan Belt in India usually provides tangy taste to the curries. Its a black or dark purple fruit which is dried and used in food. Hope this help’s you.

      Reply
  3. Pam dsilva says

    February 22, 2016 at 9:40 pm

    Hi I am a little confused with the portion of half a coconut grated. I live in Houston, tx and we get coconut in the freezer section in packs of 8-12 ounces. Please let me know.

    Thanks

    Reply
    • maria says

      February 22, 2016 at 9:46 pm

      Pam take about 100 gm of coconut hope this help’s you let us know how the curry was? thankyou

      Reply
  4. Tony says

    May 13, 2015 at 10:50 pm

    Hi Maria, your curry looks absolutely delicious. I live in Canada and wanted to know the measuring of the ingredients:
    – 1 t/s of say turmeric or cumin seeds (here are you using a standard measuring teaspoon and are you cutting it off on the top, I mean are these exact measure or approxximate. In other words it is not a heaped teapsoon, isn’t it?)
    – 10 Garlic Cloves (are this cloves small or large), In canada we only get large ones, unlike the tiny ones that are sold in India, each piece is 1.2″ x .5)
    – 1/2 onion (is this a large onion. Again in Canada, we get huge onions, say 4/5 inches)

    I just wanted you to please clarify my request above, before I attempted on the recipe. I wanted it to look atleast as good as yours in the picture above). I thank you in advance for your reply. Tony

    Reply
    • maria says

      May 13, 2015 at 10:58 pm

      Tony thankyou for your kind words. I am trying my best to help you firstly yes they are standard measuring spoons. Its not heaped teaspoon. Secondly 10 garlic cloves are small so if they are big just use 3-4 cloves. For 1/2 onion just use 2 tbsp onion. Hope this helps you do let me know how it was??? and you are welcome.

      Reply
      • Tony says

        May 14, 2015 at 1:37 am

        Thank you so much Maria 🙂

        Reply
        • maria says

          May 14, 2015 at 3:25 pm

          welcome Tony do share your feedback once you try them 🙂

          Reply

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