Goan Prawn Curry. A deliciously spicy and tangy, popular prawn / seafood curry from the Konkon, Goa. Quick and extremely easy. Vegetarians can comfortably swap the prawns here with tofu and/ or blanched vegetables.
This is one of my favourite prawn curries to prepare and have. I do love a well-made prawn/ shrimp dish. My older daughter and I are the only two at home who like some (not all) seafood. Salmon and prawn are our personal favourites.
I have used the Spice Tribe Maras Chile Flakes here instead of the whole red chillies. The Maras Chile Flakes are my current favourite due to their versatile mild heat, and warm, fruity and tomato-like flavour.
Prep time: 15 minutes
Cook time: 25 minutes
- 1 lb Fresh/ frozen Prawns/ Shrimp deveined and cleaned (about 25 jumbo medium-sized)
- For the Wet Paste/ Masala:
- 3 tbsp Spice Tribe Maras Chile Flakes Single Origin Spice
- 2 tbsp Spice Tribe Coriander Seeds Single Origin Spice
- 1 tsp Cumin Seeds
- 1 tsp Black Peppercorns
- 4-6 Garlic Cloves
- 1 tbsp Grated Ginger
- 1 tsp Tamarind Paste or a small knob of deseeded tamarind soaked in 2 tbsp water
- ½ cup Grated Fresh Coconut or Coconut Cream
- ½ cup Warm water
- For the Curry:
- 2 tbsp Coconut Oil or any other oil of your choice
- ½ cup Fresh/ canned coconut milk
- ½ cup Water
- 1 tsp Turmeric Powder
- 1 cup Finely chopped red onion
- ½ cup Finely chopped red tomatoes
- 2 Green chillies slit lengthwide
- 1-2 tsp Jaggery powder or brown/ coconut sugar
- ¼ cup Chopped coriander leaves to garnish
- Salt to taste
- Wash, pat dry and keep the prawns/ shrimp aside.
- In a small pan, dry roast the coriander seeds, cumin and black peppercorns for 2 minutes only until lightly fragnant. Do not burn. Cool and keep aside.
- In a blender, add all the ingredients for the wet paste/ masala and grind to a smooth paste. Feel free to add a tbsp of extra water to make a smooth paste.
- Heat a heavy bottomed pan and add the oil. Once warm, add the chopped onions and saute them over medium heat until they are light golden brown.
- Add the chopped tomatoes and let them cook and soften for about 5 minites.
- Keep the flame low and add the ground wet (masala) paste. Cook this for 5 minutes after which stir in the mix of coconut milk and water. Bring this mixture to a boil.
- Add the prawns and let them simmer. At this stage, you may add in 1-2 slit green chillies depending upon your heat tolerance.
- After the prawns have simmered on low to medium flame for about 7-9 minutes, mix in 1-2 tsp jaggery powder and add salt to taste.
- Switch off the flame after 2 minutes and mix in chopped coriander leaves.
- Serve hot with steamed rice.