Goan Prawns Curry Recipe, How to make Goan Prawns Curry

Taste some great goan flavors with this Goan Prawns Curry :)  Since I am getting lot of requests on Goan Recipes!  This time I made the Goan Prawns Curry myself didn’t trouble my mom. My father, my mother loved this curry. Most important my pet was asking for the curry again and again. To be honest goan prawns curry it has Indian spices, full of flavors, quite delicious and very tempting.

I love curries Or veggies which is mildly spiced. Somehow heavy spiced flavors doesn’t suit my stomach. So this curry is for people like me ;) ….. Just joking anyone can try and eat. I bet you will like them.

Just thinking days are passing by so quickly. This year too is getting over. It’s true time flies … so remove time and do your activities!

This goan prawns curry could be made easily and is loved by everyone back at our place. If you do not have prawns make them with any fish available.

Goan Prawns Curry step by step details below:

1.Clean the prawns remove the black thread. Make a paste of garlic-ginger. Marinate prawns in ginger-garlic paste along with salt and turmeric. Marinate for 15 to 20 mins. I don’t have a pic for this one.

2. Take a big wok Or vessel add oil. Add cumin seeds along with 6 to 7 curry leaves, sugar and green chilies.

Goan Prawns Curry

3. Now add chopped onion. Saute until onion changes color. Add red chili powder.

Goan Prawns Curry

4. Add chopped tomatoes. Saute tomatoes until they are tender.

Goan Prawns Curry

5. It’s time to add marinated prawns along with ginger-garlic paste. Stir gently as prawns might break.

Goan Prawns Curry

6. Allow to cook for another 2 mins. Now add the coconut water.

Goan Prawns Curry

7. Add thin coconut milk first. Let this cook for another 2 to 3 mins on medium speed.

Goan Prawns Curry

8. Finally add rest of curry leaves, few coriander leaves, thick coconut milk and salt for seasoning. Cook until curry starts bubbling and boiling.

Goan Prawns Curry

9. Garnish with rest of coriander leaves. Serve goan prawns curry hot with bread Or rice.

Goan Prawns Curry

For more goan recipes check some authentic recipes like goan prawns curry, goan mushroom chili, dry shrimp curry , goan fish curry, mandeli fry and egg curry.

Goan Prawns Curry recipe and printable version below:

Goan Mild Spiced Prawns Curry
 
Prep time
Cook time
Total time
 
The most popular Goan Prawns curry recipe :) This goan prawns curry could be made easily and is loved by everyone back at our place
Maria@flavorsofmumbai.com:
Recipe type: Dessert
Cuisine: Indian
Serves: 5
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 500 gms prawns
  • 3 tbsp oil
  • 1 inch ginger chopped
  • 7 to 8 garlic cloves
  • 1 t/s turmeric
  • 1 tbsp red chili powder
  • 3 green chilies slit vertically Or finely chopped
  • 1 onion medium sized chopped finely
  • 1 tomato medium sized chopped finely
  • 16 to 18 curryleaves
  • 1 cup coconut water
  • 2 cups water Or more as consistency required
  • 2 cups thick coconut milk
  • 1 cup thin coconut milk
  • 1.5 tbsp cumin seed
  • few coriander leaves
  • ½ tbsp sugar
  • salt as per taste
Instructions
  1. Clean the prawns remove the black thread. Make a paste of garlic-ginger. Marinate prawns in ginger-garlic paste along with salt and turmeric. Marinate for 15 to 20 mins.
  2. Take a big wok Or vessel add oil. Add cumin seeds along with 6 to 7 curry leaves, sugar and green chilies.
  3. Now add chopped onion. Saute until onion changes color. Add red chili powder.
  4. Add chopped tomatoes. Saute tomatoes until they are tender.
  5. It's time to add marinated prawns along with ginger-garlic paste. Stir gently as prawns might break.
  6. Allow to cook for another 2 mins. Now add the coconut water.
  7. Let this cook for another 2 to 3 mins on medium speed.
  8. Finally add rest of curry leaves, few coriander leaves and salt for seasoning. Cook until curry starts bubbling and boiling.
  9. Garnish with rest of coriander leaves. Serve hot with bread Or rice.
Notes
1. You could make the same curry with other fish.
2. If using ready coconut milk. Just add ½ cup more in replacement of thin coconut milk.
3. If coconut milk can't be made home. You could buy coconut milk from outside. You could also grind 1 cup of desiccated coconut with 1 cup water. Strain the mixture and use it. But fresh coconut milk will any day have a better taste.
Nutrition Information
Serving size: 5 to 6 people

 



Comments

  1. sunita says

    Hey Maria

    Each time i try this recipe of yours and i must say it comes out so perfect i cant tell you, this time my in-laws were bowled over to this recipe, and thanks to you,waiting for more and more recipes from yr end

    Take Care
    Bye Sunita

    • maria says

      That’s great Sunita happy to know your in laws liked your dish take care will keep coming up with more recipes!

  2. sunita says

    Hi Maria

    I made this recipe yesterday as there were prawns in my fridge and i must say it was so tasty and delicious, seriously i wanted to make it mild and nice.
    thanks for the lovely recipe and take care

    Lv Sunita

  3. says

    Hey Maria

    Hearty Congratulations girl :-) wish you and your hubby a very happy married life.

    My 1st wedding anniversary is also nearing, that is the next day after xmas:-)

    Merry Christmas and wish you a very happy and prosperous New Year 2012 :-)

    Take care .

    Lots of love and regards
    Maria

    • maria says

      Hey Maria,

      Thanks a ton its nice to know soemone is eagerly waiting for my recipes. I got married today and tomorrow its my reception hence the delay. I will soon post the recipes with a bang next year. God bless u.

      Love,
      Maria

  4. Roy says

    Would it be accurate to say that is a typical “caldeen” recipe for fish? I loved this simple curry. I think the addition of fresh curry leaves makes the difference in taste.

    • maria says

      Hey Roy,

      It’s similar to Caldeen fish recipe… however its mildly spiced than Caldeen as generally in caldeen recipe you add peppercorns and coriander seeds along with tamarind. Yeah fresh curry leaves gives a great flavor and aroma to this curry. Thanks and keep cooking :)

      Love,
      Maria

  5. Xavier says

    Oh man, this curry is so simple and yet so very tasty. I was worried about boiling the cocunut milk because I heard it curdles. Instead, I gently simmered the curry. I had some leftover curry and added scallops, mussels,shrimp and squid. It was sooooo good, that my brother and I cried because it reminded us of our late mum’s cooking. This is the first blog I’ve come across that has outstanding Goan recipes. I see a cookbook author writing authentic home food recipes in your horizon :) Please continue on your endeavours.

    • maria says

      Thanks I am happy your curry turned out tasty. Yes you are right the coconut milk curdles. So you should add thin coconut milk first once it boils than lastly add thick coconut milk and switch off the gas. Oh gosh how you guys manage cooking! sooner Or later you guys will be a great cook. Thanks for your words they are quite encouraging and positive. To write a cookbook is my vision thanks for sharing it :) ……. I will keep adding a lot of posts actually I have to share a lot of Mumbai Recipes as well.

      Thanks,
      Maria

  6. xavier says

    This was a very tasty curry. I love Goan veg and non-veg food. Do you have a bhangra (fried mackerel) stuffed with recheiade masala (sp?) recipe?

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