Goan Prawn Curry
A bright Goan coconut and kokum curry with tender prawns, toasted spices, and a tangy finish for steamed rice.
Cuisine: Goan (Goa) · Style: Curry · Protein: Prawn · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 500g prawns, cleaned
- 1 cup coconut milk
- 1/2 cup grated coconut
- 1 onion, sliced
- 4 garlic cloves
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 5 dried Kashmiri chillies
- 1/2 tsp turmeric
- 4 kokum petals or 1 tbsp tamarind pulp
- 1 tbsp coconut oil
- Salt to taste
Steps
- Rub prawns with turmeric and salt. Toast coriander, cumin, chillies, garlic, and grated coconut until aromatic, then blend with water into a smooth paste.
- Soften onion in coconut oil, add the spice paste, and cook until it darkens slightly and no longer smells raw. Loosen with coconut milk and a little water.
- Add prawns and kokum, then simmer only until the prawns curl and turn opaque. Taste for salt and serve immediately with rice.