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Goan Prawn Curry


Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m

This Goan prawn curry is a delicacy at any time of the year.


  • 400g prawns, de-veined, with tails on
  • 1⁄2 tsp turmeric powder
  • 1 tbsp vinegar
  • pinch of salt
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 5 curry leaves
  • 1 tomato, finely chopped
  • 3 cloves garlic, finely chopped
  • 21⁄2 cm piece of fresh ginger, finely chopped
  • 400ml coconut milk
  • 80ml water
  • 1 tbsp tamarind paste
  • 3 green chillies, chopped
  • pinch of sugar
  • salt to taste
  • For the powdered spices:
  • 1 tsp cumin seeds
  • 15-18 black peppercorns
  • 1 tbsp coriander seeds


Step 1

In a bowl add the prawns and sprinkle over the turmeric powder, vinegar and salt. Mix and set aside for 15-20 minutes.

Step 2

Use a postal and mortar to grind the cumin seeds, peppercorns and coriander seeds to a fine powder and set aside.

Step 3

Heat the oil in a heavy-based saucepan over a medium heat and add the onions and curry leaves and fry for 5-7 minutes until they start to change colour to a light brown. Add the chopped tomato and fry for 5 minutes. As they begin to soften add the garlic and ginger and fry for a further minute. Add the powdered spices and mix it all together.

Step 4

Fry for 2 minutes and add the marinated prawns. Stir, coating them in the spiced sauce for a 20-30 seconds, then add the coconut milk, water and tamarind paste.

Step 5

Cover and simmer gently for no more than 4-5 minutes until the prawns turn pink.

Step 6

Add the green chillies and sugar. Serve with rice or naan.

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