Name: Goan Prawn Curry
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 tbsp Coriander Seeds; 2 tsp Cumin Seeds; 2 small sticks Cinnamon; 1 tsp Peppercorns; 4 Dry Red Chillies; 1 tsp Cloves; 6 cloves Garlic; 2 tbsp Oil; 1 tbsp Mustard Seeds; 12 Curry Leaves; 1 ½ inch Ginger (Crushed); 2 Green Chillies (Pierced); 1 Onion (Diced); 1/2 tsp Red Chilli Powder; 1 tsp Cumin Powder; 1.5 tsp Coriander Powder; 1/2 tsp Turmeric; 250 ml Tomato tin (Pureed); 1 tbsp Dry Fenugreek (Optional ); 1/4 - 1/2 tsp Black Pepper; 400 g Coconut Milk; 1 tsp Tamarind Paste; Salt; 1 kg Prawns (Deveined and cleaned)

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Goan Prawn Curry or Ambot (Sour) Tik (Spicy) is a hot and sour fish dish made with Shark, Kite, Catfish, Squid or Prawns (I have made it here with Prawns). The sourness comes from Tamarind, Kokum or Vinegar and the heat from chillies and spices. There is also coconut milk which takes the edge off the heat. Some people don't use coconut milk but I think it adds a lovely creaminess.

What is Goan Prawn Curry?

I still remember when my mum made this curry for the first time. It became a regular recipe in our home after that.

Goan Prawn Curry is a tangy curry made using prawns or fish and a variety of spices. Coconut milk can also be added to add creaminess.

Kudam Puli can also used but it isn't easily available where I live.

Goan Prawn Curry is lovely served with rice or roti.

How to make Goan Prawn Curry

Dry toast and grind the whole Spices for the curry paste for 1 - 2 minutes or until fragrant - Coriander seeds, Cumin seeds, Dry Red Chillies, Garlic, Cloves, Peppercorns and Cinnamon Sticks. Then blend and set aside. You may need to add a splash of water to the blender to get it moving.

Add oil to pan and once hot add mustard seeds. Once they pop, add curry leaves. Cook for a minute.

Add Ginger and Green Chillies then saute for 1 minute.

Stir in Onions and cook for 10 - 15 minutes on low.

Add Ground Masala plus Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder.

Once fragrant, pour in the tomato.

Cover and cook on low for 10 - 15 minutes or until the oil separates.

Add dry Fenugreek and Black Pepper.

Pour in the Coconut Milk, Salt and Tamarind. Bring to a simmer and allow to thicken slightly.

Add in Prawns and cook for 3 - 4 minutes.

More Seafood Recipes:

Indian Salmon Fish

Fenugreek Fish Masala – Methi Fish

Masala Fish

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Prawn curry in bowl with roti to side and garlic cloves and curry leaves around

Goan Prawn Curry

Safira

Goan Prawn Curry or Ambot (Sour) Tik (Spicy) is a hot and sour fish dish made with Shark, Kite, Catfish, Squid or Prawns (I have made it here with Prawns). The sourness comes from Tamarind, Kokumor Vinegar and the heat from chillies and spices. There is also coconut milk which takes the edge off the heat. Some people don't use coconut milk but I think it adds a lovely creaminess.

5 from 7 votes

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Prep Time 5

Cook Time 45

Total Time 50

Course Dinner

Cuisine Indian, South Indian

Servings

Calories 392 kcal

Ingredients

Masala Paste

2 tablespoon Coriander Seeds
2 teaspoon Cumin Seeds
2 small sticks Cinnamon
1 teaspoon Peppercorns
4 Dry Red Chillies
1 teaspoon Cloves
6 cloves Garlic

Curry

2 tablespoon Oil
1 tablespoon Mustard Seeds
12 Curry Leaves
1 ½ inch Ginger Crushed
2 Green Chillies Pierced
1 Onion Diced
½ teaspoon Red Chilli Powder
1 teaspoon Cumin Powder
1.5 teaspoon Coriander Powder
½ teaspoon Turmeric
250 ml Tomato tin Pureed
1 tablespoon Dry Fenugreek Optional
¼ - ½ teaspoon Black Pepper
400 g Coconut Milk
1 teaspoon Tamarind Paste
Salt
1 kg Prawns Deveined and cleaned

Instructions

Dry toast and grind the whole Spices for the curry paste for 1 - 2 minutes or until fragrant - Coriander seeds, Cumin seeds, Dry Red Chillies, Garlic, Cloves, Peppercorns and Cinnamon Sticks. Then blend and set aside. You may need to add a splash of water to the blender to get it moving.
Add oil to pan, once hot add mustard seeds. Once they pop, add curry leaves. Cook for a minute.
Add Ginger and Green Chillies then saute for 1 minute.
Stir in Onions and cook for 10 - 15 minutes on low or until a deep golden brown.
Add Ground Masala Paste, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder. Cook on low for 3 - 4 minutes.
Simmer for 5 minutes and low, then pour in the tomato.
Cover and cook on low for 10 - 15 minutes or until the oil separates from the tomato.
Add dry Fenugreek and Black Pepper. Cook for a minute.
Pour in the Coconut Milk, Salt and Tamarind. Bring to a simmer and allow to thicken slightly. 3 - 4 minutes.
Add in Prawns and cook for 3 - 4 minutes.

Notes

Tamarind - You can adjust the mount of Tamarind you use and if you find you have used to much, you can balance it out with sprinklings of sugar.

Coconut Milk - You can replace with Coconut Cream.

Nutrition

Calories: 392kcalCarbohydrates: 13gProtein: 37gFat: 23gSaturated Fat: 13gCholesterol: 420mgSodium: 1362mgPotassium: 501mgFiber: 4gSugar: 3gVitamin A: 436IUVitamin C: 58mgCalcium: 324mgIron: 8mg

Keyword Goan Prawn Curry, Prawn Curry, South Indian Prawn Curry, Tamil Prawn Curry

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Comments

5 from 7 votes (5 ratings without comment)

Goan Prawn Curry

What is Goan Prawn Curry?

How to make Goan Prawn Curry