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Goan Prawn Curry Recipe

By medgirl
Difficulty: Easy | Total Time: 45 minutes | Active Time: | Makes: Enough to serve 4-5 people as a main

I adapted an original Goan recipe so I could recreate it in my London kitchen, where sadly, fresh prawns and fresh coconut are in short supply. Also, authentic Goan food is too hot for me, so I have toned down the amount of chillies that go into this while leaving it quite spicy.

INGREDIENTS
  • 500 grams raw prawns , peeled and deveined (thoroughly defrosted if using frozen)
  • 4 tablespoons vegetable oil
  • 2 medium onions, finely chopped or ground to a paste in food processor
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 2 dried red chillies or 1 teaspoon red chile flakes
  • 2 teaspoons whole cumin
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons whole coriander seeds
  • 10 whole peppercorns
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • Salt - to taste
INSTRUCTIONS
  1. Grind the red chillies (or flakes), cumin, coriander seeds and peppercorns to a powder. I use a coffee grinder but a mortar and pestle is just as good. Lightly toasting the spices on very low heat in a dry frying pan for half a minute before grinding enhances the flavour.
  2. Heat the oil in a large wok. When oil is hot, add onions and fry for several minutes on medium heat so they are cooked but not browned. Add the garlic paste and fry for a couple of minutes, then add the ginger paste and fry for a couple of minutes. Add the ground spice mix and fry for a couple of minutes, stirring well to ensure the mixture doesn’t stick to the wok. Add the chopped tomatoes and cook for several minutes, stirring well. Add a bit of water if the mixture is becoming too dry. Add the can of coconut milk and stir well and cook for a minute. Add salt to taste.
  3. Add the defrosted prawns and mix well into the curry. Cook for 4-5 minutes on high heat so that the prawns are cooked thoroughly but take care not to overcook, or they will become tough. Serve with steamed white rice.

Member recipes are not tested by the CHOW food team.

    Write a review | 6 Reviews

  • dear a.ganguli25, I use 2 teaspoons of ginger paste. initially, when i tried to post the recipe, there were a huge number of errors because of problems with the chow website. now it has been corrected and 2 teaspoons of ginger paste is the correct amount!

  • how much ginger paste should I add in this recipe? Plz let me know

  • Holy Crap thats a lot of Ginger Paste.
    Just kidding..
    On a more serious note, The cuisine,location and climate of Goa really makes it a destination that I would love to visit. Its proximity to the Sea provides its inhabitants with the freshest seafood and coconut. GOTTA GO TO GOA(say it 3 times fast, I dare ya)
    *Sorry, this merlot is talking to me*

  • I just thought there was a huge emphasis on ginger paste

  • You should be able to edit the recipe and delete the extra ingredient entries. If you can't, post a topic on the Technical Help board.

    Looks like cut and paste gone wild! Probably due to the insanely slow site today.

  • Uh-oh. This was my first time submitting a recipe and obviously something went wrong when i was trying to input the ingredients. Sorry for going crazy with the ginger paste!

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