Goan Prawn Curry




Yield 4 people


For the Curry

Powdered spice mixture


Stage 1 - Pre-Marinate Shrimp

  1. Mix the prawns with turmeric, vinegar, and salt and set aside for ~15 minutes Be very not to let them marinate for much longer, though, because the vinegar's acidity dry them out and make them tough.

Stage 2 - Prepare Tamarind Paste

  1. If you are using tamarind paste from a block (we were), add the paste to a small bowl and add hot water. Let it steep for 10 minutes, stirring occasionally to soften it into more of a paste texture. Remove any seeds or stems as you might find them

Stage 3- Prepare Spice Mixture

  1. Grind the cumin seeds, peppercorns, coriander seeds and chili powder in either a mortar and pestle or using a coffee grinder. Break down into as fine a powder as possible.

Stage 4 - Make Your Curry

  1. Heat the coconut oil in a deep sauté pan and add the onions. Fry for 5-7 mins on medium-high heat until the onions start to brown.
  2. Throw in the chopped tomato and fry for an additional 3-4 mins.
  3. As the tomatoes begin to soften and grow a more transparent red, add the garlic and ginger paste and fry for another 2-3 minutes.
  4. Add the powdered spices and mix it all together. Fry for 2 minutes and add the coconut milk, water and tamarind paste.
  5. Stir it all together, add the green chilis and sugar, and bring the liquid to a gentle simmer for 2-3 minutes.
  6. Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes.


Best served with steamed basmati rice. And be careful not to eat the chilis directly!

Courses Entree

Cuisine Indian

Recipe by Arousing Appetites: Home to the Serious Cook at