Goan Shrimp Curry Recipe Goan Prawn Curry Whiskaffair

on Mar 13, 2024 You may also like these shrimp recipes: Shrimp Masala Curry, Kerala Shrimp Curry, Goan Shrimp Vindaloo, and Indian Coconut Shrimp Curry. We go to Goa every year. Yes, you heard it right. Whenever we feel like taking a quick vacation and cannot finalize a place, it’s Goa time. Goa is one such place that has something for everyone. It has great beaches, temples, resorts, sports activities and of course amazing food. On each trip, we always have one meal at a restaurant serving local cuisine. If I like a dish, I shamelessly ask for the recipe from the chef, and my request has never been declined to date. During one of our visits, I learned to make this shrimp curry recipe from a restaurant’s chef and now sharing it with you all.

About Goan Shrimp Curry

Goan Shrimp Curry (Goan Prawn Curry) is a tangy and spicy shrimp curry made in Goan homes for everyday meals. Marinated shrimp are simmered in a curry made using freshly ground masala paste and coconut milk. It has a nice tang from the use of tamarind or kokum. Serve this gluten-free curry with steamed rice for a hearty meal.

Variations

Add a few slices of green raw mango to this curry instead of tamarind paste. You will also need salt, turmeric powder, and lime juice.

For The Masala Paste

A spicy masala paste is made using coriander seeds, cumin seeds, fresh coconut, Kashmiri dry red chilies, garlic, black peppercorns (kali mirch), cloves (laung), and cinnamon (dalchini). To save time, use already grated fresh coconut. You can find it in the freezer section of an Indian grocery store. If fresh coconut is unavailable, you can use grated dry coconut.

For The Curry

You will need oil, green chilies, onions, tomatoes, tamarind paste, salt and coconut milk. I have used tamarind paste as a souring agent in this recipe, but you may replace it with kokum for a more traditional flavor. Some people also use Kudam Puli to sour this curry.

½ teaspoon salt ½ teaspoon turmeric powder 1 tablespoon lime juice

Mix well. Keep aside for 15 minutes.

1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 cup grated fresh coconut 8-10 Kashmiri dry red chilies 5-6 cloves 1 teaspoon black peppercorns 1 teaspoon cloves 1-inch piece of cinnamon stick

Add ½ cup water and blend to make a smooth paste. Tip – Remove the seeds from the dry chilies if you want a milder curry. Add the marinated prawns once the oil is hot and cook for 2-3 minutes. Remove the prawns on a plate and keep aside. Add ½ cup chopped onions and 2 teaspoon chopped green chilies to the pan and cook until onions turn translucent, stirring frequently. Cover the pan and cook for 8-10 minutes. Stir a few times in between. Add more water if the curry is thick. Check for salt and add more if needed. Serve hot. If using kokum instead of tamarind, use 2-3 pieces in place of the below-mentioned quantity of tamarind. Add stir-fried okra or radishes to the curry, along with prawns. To make this curry, you can replace shrimp with any other seafood or fish. Another version of Goan Prawn Curry, Ambotik, uses grated fresh coconut instead of coconut milk. The recipe is here.