Goan Prawn Curry

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

Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo

Fenugreek Fish Masala – Methi Fish

Masala Fish

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5 from 1 vote

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Goan Prawn Curry

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.

Course Dinner

Cuisine Indian, South Indian

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

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6

Calories 392 kcal

Author Safira

Ingredients

Masala Paste

• 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

Curry

• 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

Instructions

1. 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.

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

3. Add Ginger and Green Chillies then saute for 1 minute.

4. Stir in Onions and cook for 10 - 15 minutes on low or until a deep golden brown.

5. Add Ground Masala Paste, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder. Cook on low for 3 - 4 minutes.

6. Simmer for 5 minutes and low, then pour in the tomato. 

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

8. Add dry Fenugreek and Black Pepper. Cook for a minute.

9. Pour in the Coconut Milk, Salt and Tamarind. Bring to a simmer and allow to thicken slightly. 3 - 4 minutes.

10. Add in Prawns and cook for 3 - 4 minutes.

Recipe 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 Facts

Goan Prawn Curry

Amount Per Serving

Calories 392 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 13g81%

Cholesterol 420mg140%

Sodium 1362mg59%

Potassium 501mg14%

Carbohydrates 13g4%

Fiber 4g17%

Sugar 3g3%

Protein 37g74%

Vitamin A 436IU9%

Vitamin C 58mg70%

Calcium 324mg32%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.