How to Make Goan Prawn Curry at Home

Coconut milk, a variety of spices, and shrimp are used to make this sour, hot curry. As a souring agent, some individuals use tamarind, while others use kokum. With rice, this creamy prawn curry is the ideal curry dish. The gravy has a tinge of sweetness, is sour and slightly acidic. The curry is made richer and thicker with the addition of coconut milk.

In different parts of India and internationally, prawns are known as shrimp, Jhinga, Kolambi, or chingri, but they still have the same advantages. Although prawns are not particularly high in protein, they are a good source of vitamin B12. Prawns are also excellent for your heart. They even aid to reinforce muscles and prevent cancer. Do you want to stay young? Take in more prawns mostly because they preserve your youth.


Ground masala:

8-10 dried Kashmiri Red Chilies

6 garlic cloves

1 tsp Whole peppercorns

1 tbsp whole Coriander Seeds

1 tsp Cumin seeds

1 tsp small knob of Tamarind

1 tsp turmeric powder

1/2 cup grated coconut

1 cup coconut milk

For Curry

20 Medium Prawns

2 tbsp Coconut Oil

1 tbsp finely minced ginger

1/2 cup finely chopped onions

1/2 cup finely chopped Tomatoes

Salt - to taste

8-10 Curry leaves

How to make Goan Prawn Curry step by step:

Make a smooth mixture by grinding the aforementioned masala components together.
When coconut oil is hot, add ginger and onions to the pan. Add tomatoes after sautéing the onions until they are a light golden brown color. Cook the tomatoes for 5 to 7 minutes, or until a spoon can easily pierce them.
Bring the salt and ground masala to a boil in the pan. The masala should be simmered for 10 to 15 minutes or until the color begins to significantly deepen.
Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and turn off the heat.  

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