About the Dish
Goan Prawn Curry, locally known as Ambotik, is more than just a dish—it’s a celebration of Goa’s rich culinary heritage, where the spice of India meets the tropical essence of the coast. This fiery, tangy, and deeply aromatic curry perfectly captures the soul of Goan cuisine, bringing together succulent prawns, fragrant spices, and the creamy richness of coconut milk.
The magic begins with a bold spice blend of Kashmiri red chilies, coriander, cumin, turmeric, and black pepper, carefully roasted and ground to release their deep, smoky aromas. The distinctive tanginess, a signature of Ambotik, comes from kokum or tamarind, cutting through the heat and adding a beautiful depth of flavor.
As the curry slowly simmers, the coconut milk blends harmoniously with the spices, creating a luscious, golden-hued gravy that clings to every juicy prawn. The scent of fresh curry leaves, garlic, mustard seeds, and a hint of cinnamon fills the air, making it impossible to resist. The prawns, tender and sweet, soak up the rich masala, turning every bite into an explosion of flavor.
Recipe
Ingredients
Directions to make
- 500g fresh crabs (cleaned and cut into halves)
- 1 tbsp turmeric powder
- 1 tsp salt
- 2 tbsp oil (coconut or vegetable oil)
- 2 medium onions, sliced
- 6-8 cloves garlic
- 1-inch piece ginger
- 3 tbsp fresh grated coconut
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 4-5 dried red chilies
- 1 tsp poppy seeds (khus-khus) (optional for richness
- 2 tbsp oil
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 2 tbsp gavran (homemade) garam masala or Malvani masala1 tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste1 tbsp tamarind pulp (optional, for tanginess)1 cup water (adjust as needed)
- Fresh coriander leaves for garnish
Step 1 – Clean and Marinate the Crab
- Clean the crabs, remove the shells if needed, and crack the claws slightly for better flavor absorption.
- Rub them with turmeric and salt, then set aside for 10-15 minutes.
- Heat 2 tbsp oil in a pan.
- Add sliced onions, garlic, and ginger, and sauté until golden brown.
- Add grated coconut and roast until it turns light brown.
- Add coriander seeds, cumin seeds, black peppercorns, dried red chilies, and poppy seeds. Roast until fragrant.
- Let it cool slightly, then blend everything into a smooth paste using a little water if needed.
Step 3 – Cook the Curry
- Heat 2 tbsp oil in a deep pan or kadhai.
- Add chopped onion and sauté until golden.
- Stir in chopped tomatoes and cook until soft and mushy.
- Add the prepared masala paste, along with gavran garam masala, red chili powder, turmeric, and salt.
- Sauté for 3-4 minutes until the oil separates from the masala.
Step 4 – Cook the Crabs
- Add the marinated crabs to the pan and mix well so they are coated in the masala.
- Pour in 1 cup water and let the curry simmer for 10-12 minutes, allowing the flavors to infuse into the crabs.
- Stir in tamarind pulp (if using) and cook for another 2-3 minutes.
Step 5 – Garnish and Serve Hot
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with bhakri, chapati, or steamed rice
