Goan Prawn Curry Recipe

Goan Prawn Curry Recipe

Let me warn you this dish is HOT, I mean it is supposed to be hot and that heat makes this dish so much fun. You are free to adjust the heat according to your taste, but this is supposed to be hot like Vindaloo Hot 🙂

But the good news is the dish is very easy to make, blend in a few things and dump in the wok, the dish will get made. So you have no excuse not to make this, so get up, buy some prawns and start cooking!

Important ingredients and their health benefit.

Coconut Milk:

Coconut milk is a great alternative if you are lactose intolerant. But for this dosh, coconut milk is an extremely crucial ingredient.

Coconut milk can also benefit health in many ways; can stimulate weight loss and lower cholesterol. Coconuts contain a lipid called lauric acid, and many researchers believe that lauric acid can support the immune system.

It contains many minerals and nutrients like calcium, iron, potassium etc.

For this dish we need thick coconut milk, this can be made at home or you can buy from the super market.

What type of coconut milk should I buy?

Grocery stores and health food stores tend to sell many brands and varieties of coconut milk. Some have higher fat and calorie contents than others, check the pack before buying and go for good quality milk.

Canned coconut milk usually has a thick, cream-like consistency. It is great for dessert making, and cooking. I used Dabur coconut milk for this dish.

Prawns:

Prawns are a great source of good quality protein, and they give some of the most important vitamins and minerals that are great for our body. They are low in calories and are made up of extremely healthy cholesterol. 

You will be surprised to know that prawns contain all nine amino acids, not only this they are extremely low in calories, 100 grams of prawns contain less calories then that of chicken.

Curry Leaves:

Curry leaves have a very earthy flavour, and if you skip this ingredient then you will have a prawn curry without that distinct ‘Indian’ flavour.

Curry leaves are also great for your health; these dark green leaves are packed with goodness.

Curry leaves are rich in antioxidants, reduces the risk of heart diseases, helps manage diabetes, some research says that it also may reduce the risk of cancer.

Curry leaves are extensively used in India, especially South and West India, for culinary and medicinal purposes. Curry leaves are small dark green leaves with an earthy flavour. You can say that this adds a bit of umami flavour to dishes. These leaves are widely used in many dishes like sambhar, chutney, poha, daal etc.

If you haven’t yet tempered yellow daal with curry leaves then you must try it one day, add some curry leaves (5-6) to hot oil/ghee, some black mustard seeds and add this to your daal, this humble medley will take your basic yellow daal to another level.

Prep Time: 10 mins

Cooking Time: 15 mins

Total: 25  mins

Serves: 4 person

What Ingredients Do You Need To Make Goan Prawn Curry

• Prawns (Medium Preferably): 500 gms. Cleaned and Deveined.
• Coconut milk: 200 ml+ 100 ml (I used Dabur Coconut Milk)
• Curry Leaves: 10-12 leaves ( If you live abroad and can’t find this at an Indian store then you can skip this too)
• Salt to taste
• Sugar: 2 tablespoon
• Vinegar: 1 tablespoon
• Dry red chilies (Kashmiri red chilies): 8-10 (If you can’t find this, go with dry red chilies that have less heat in them. To get the rich red color try finding Kashmiri chili powder. It has less heat compared to other chili powders)
• Kashmiri chili powder: 2 teaspoon
• Onion: 2 medium. Sliced.
• Garlic and ginger: 1 tablespoon. Minced.
• Tomatoes: 2 medium. Chopped.
• Oil: 3 tablespoons. If you are using a nonstick pan, you may need less oil. I used coconut oil. You can use coconut (preferably) or any vegetable oil.

How to Make Goan Prawn Curry Recipe

1. Clean the pawns properly. Wash a couple of times.
2. Make the masala: As shown in the video above, blend in the chilies, coconut milk, salt, onions (half not all), ginger & garlic (half not all), Kashmiri chili powder. Blend well till they become sauce-like. Add water if required. The paste shouldn’t be too runny. It should be like tomato sauce.
3. Take a pan, fry the prawns till they turn a bit brown.
4. Take the prawns out.
5. Add some more oil and fry the onions (remember you added only half to make the paste, the other half will go into the frying pan now).
6. Add the minced garlic & ginger.
7. Add the curry leaves.
8. Mix well and let them all turn nice and brown.
9. Add the chopped tomatoes. Mix well. Cover it, let this all cook at medium flame till they all become soft and mushy.
10. Unlid the pan, mix well. Add the coconut milk spices sauce that you made in the blender.
11. Mix well. Add some sugar. Cover and let this cook for 2-3 minutes.
12. Add the vinegar.
13. Time to add the fried prawns.
14. Mix well. Cover this and let this cook on slow heat for 4-5 minutes.
15. Do a taste test, if the sauce seems too hot for you, add some more sugar. If you feel this is still too hot for you, add some more coconut milk, not the sauce, just the milk.
16. Let it simmer.
17. The prawns will be ready by now. Serve with plain cooked rice.

Try These Other Fish Recipes

White Fish in Butter Lemon Sauce Recipe

Easy Gluten-Free Fish Cake

Gluten Free Mustard and Poppy Seeds Fish Curry

Kerala Fish Molly Recipe

The Best Fish Marinade Recipe

Goan Prawn Curry Recipe

Recipe by KhushbooCourse: MealsCuisine: Indian

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• Prawns (Medium Preferably): 500 gms. Cleaned and Deveined.

• Coconut milk: 200 ml+ 100 ml (I used Dabur Coconut Milk)

• Curry Leaves: 10-12 leaves ( If you live abroad and can’t find this at an Indian store then you can skip this too)

• Salt to taste

• Sugar: 2 tablespoon

• Vinegar: 1 tablespoon

• Dry red chilies (Kashmiri red chilies): 8-10 (If you can’t find this, go with dry red chilies that have less heat in them. To get the rich red color try finding Kashmiri chili powder. It has less heat compared to other chili powders)

• Kashmiri chili powder: 2 teaspoon

• Onion: 2 medium. Sliced.

• Garlic and ginger: 1 tablespoon. Minced.

• Tomatoes: 2 medium. Chopped.

• Oil: 3 tablespoons. If you are using a nonstick pan, you may need less oil. I used coconut oil. You can use coconut (preferably) or any vegetable oil.

Directions

• Clean the pawns properly. Wash a couple of times.
• Make the masala: As shown in the video above, blend in the chilies, coconut milk, salt, onions (half not all), ginger & garlic (half not all), Kashmiri chili powder. Blend well till they become sauce-like. Add water if required. The paste shouldn’t be too runny. It should be like tomato sauce.
• Take a pan, fry the prawns till they turn a bit brown.
• Take the prawns out.
• Add some more oil and fry the onions (remember you added only half to make the paste, the other half will go into the frying pan now).
• Add the minced garlic & ginger.
• Add the curry leaves.
• Mix well and let them all turn nice and brown.
• Add the chopped tomatoes. Mix well. Cover it, let this all cook at medium flame till they all become soft and mushy.
• Unlid the pan, mix well. Add the coconut milk spices sauce that you made in the blender.
• Mix well. Add some sugar. Cover and let this cook for 2-3 minutes.
• Add the vinegar.
• Time to add the fried prawns.
• Mix well. Cover this and let this cook on slow heat for 4-5 minutes.
• Do a taste test, if the sauce seems too hot for you, add some more sugar. If you feel this is still too hot for you, add some more coconut milk, not the sauce, just the milk.
• Let it simmer.
• The prawns will be ready by now. Serve with plain cooked rice.

Recipe Video