Goan Prawn Curry
Plump prawns simmered in a silky, coral-coloured coconut gravy with red chilies, tamarind and a hint of spice — the creamy, tangy taste of a Goan beach lunch.
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Ingredients
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Per serving
Steps
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Start your free weekContinue with free accessGrind the spice paste
Grind the soaked chilies, coriander, cumin, garlic, ginger, turmeric and tamarind with a little water to a smooth paste.
Cook the base
Heat the coconut oil, cook the onion for 5 minutes, add the tomato and cook until soft. Add the spice paste and fry for 3–4 minutes until fragrant.
Add the coconut milk
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Cook the prawns
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Grind the spice paste
Grind the soaked chilies, coriander, cumin, garlic, ginger, turmeric and tamarind with a little water to a smooth paste.
Cook the base
Heat the coconut oil, cook the onion for 5 minutes, add the tomato and cook until soft. Add the spice paste and fry for 3–4 minutes until fragrant.
Add the coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the prawns
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Goa's coastline supplies an abundance of prawns, and prawn curry with coconut is a fixture of both home kitchens and beach shacks.
The gravy shares its base with Goan fish curry: fresh coconut or coconut milk, red chilies and a sour note from tamarind or kokum.
⭐ Why It's Famous
Creamy, tangy and mildly spicy, Goan prawn curry is a seafood lover's dream.
💡 Fun Fact
Goan cooks often add the prawn heads and shells to the gravy while it simmers for an extra-deep seafood flavour.
Goa
15.30°N, 74.12°E
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