Goan Prawn Curry is a luscious, tangy, and spicy delight, where succulent prawns bathe in a rich coconut gravy infused with Kashmiri chilies, coriander, and fragrant spices. A touch of kokum or tamarind adds the perfect hint of sourness, balancing the heat beautifully. Served with steaming Goan red rice, each bite is a burst of coastal flavors, transporting you straight to a sun-kissed beach in Goa
About the Dish
Goan Prawn Curry is a true reflection of Goa’s coastal soul, where the bold spices of India blend seamlessly with the soothing creaminess of coconut, a legacy of the region’s rich Indo-Portuguese heritage. Infused with Kashmiri chilies, coriander, and a tangy hit of kokum, this curry bursts with flavors as vibrant as Goa itself. The prawns soak up the deeply aromatic, spice-laden gravy, creating a dish that is both fiery and comforting, striking the perfect balance between heat, tang, and silkiness.
You can say it’s one of the ways we celebrate the diversity of our cultures in India. From Mughlai biryanis to Portuguese-inspired Goan delicacies, we embrace flavors making them our own. Goan Prawn Curry embodies this fusion, where rich Indian spices meet coastal freshness and European influences, creating a dish that is uniquely Indian yet universally loved
This spicy, soul-warming curry instantly transports me to Goa’s sun-drenched shores, where the scent of seafood lingers in the salty breeze, and life moves to the rhythm of the waves. Paired with fluffy Goan red rice, it’s more than just a meal—it’s a taste of Goa’s laid-back, tropical charm, a dish that carries the essence of its history, people, and the joyous spirit of Indian coastal cuisine. If you ever go to Goa, do not miss out on this masterpiece
Recipe
Ingredients
- 300-400g prawns (cleaned & deveined)
- 1 medium onion, finely chopped
- 1 small tomato, chopped
- 1 cup coconut milk
- 9-10 garlic cloves
- Half inch chopped ginger
- 1 green chili, slit (optional for extra spice)
- Half a grated coconut
- Salt to taste
- Fresh coriander leaves for garnish
- 2 Pieces of Cinnamon
- 5-7 Cloves
- 5-7 Black Pepper
- 2-3 Cardamom
- Dried Red Chilli (Optional)
- Kashmiri Lal Mirch Powder
- Garam Masala
Directions to make
Step 1: Make the Masala
- Heat 1 tbsp Oil in a pan and let it heat
- Add your Dried chilies(optional)
- Add the Black Peppercorns
- Add your Cinnamon and Cardamom together
- Add the Cloves
- Add your garlic and ginger and let it all roast for about 2-3 minutes.
- Add the grated coconut and sauté for another minute until aromatic.
Step 2: Cook the Curry
- Next add the chopped onions until golden brown.
- Add the Kashmiri Lal Mirch Powder and the Garam Masala and saute till the onions look fried.
- Add the chopped tomato and cook until soft and mushy.
- Stir for 5 minutes until fragrant.
- Pour in the coconut milk and bring to a gentle simmer add salt to taste if needed.
- Add the prawns and let them cook for 4-5 minutes, or until they turn pink and tender.
Step 3: Garnish & Serve
- Turn off the heat and garnish with fresh coriander leaves
- Serve hot with plain white or Butter Naan
- Enjoy this rich, spicy, and soul-warming Goan Prawn Curry, full of coastal flavors!
