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.
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.
2. Combine all into the processor and grind until smooth paste is formed. Add little water if the paste is too dry.
3. Wash the prawn and deshell 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 the onion until they change color.
5. Now add the cleaned prawns.
6. Saute the prawns until it starts leaving water.
7. Cook for a minute more.
8. Now add the grounded paste and mix very well.
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. Lastly add salt and kokam for seasoning.
13. Allow to cook for 2-3 mins. Serve the curry hot with pao or rice.
Goan Prawn Curry recipe card below:
- 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
- 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
- Keep all the ingredient handy for the paste.
- 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.
- Wash the prawn and de-shell them. Also remove the black thread / spine of the prawn else it would give indigestion problem.
- Take a deep vessel/ wok add oil and place on heat. Once oil is hot add the onion. Saute until they change color.
- Now add the cleaned prawn.
- Saute the prawns until it starts leaving water.
- Cook for a minute more.
- Now add the grounded paste and mix all nicely.
- Add the green chilies.
- Now add water as per consistency required.
- Add the okra.
- Cook the curry until okra is tender.
- Add salt as required.
- Allow to cook for 3- 4 mins. Serve the curry hot with pao or rice.
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.
The colour of the finished curry looks orange yet the colour in the bowl looks red? Confused??
Any color will have a deeper hues once cooked.
What is Kokam?
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.
Pam dsilva says
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.
Pam take about 100 gm of coconut hope this help’s you let us know how the curry was? thankyou
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
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.
Thank you so much Maria 🙂
welcome Tony do share your feedback once you try them 🙂