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    Home » Recipes

    16th October 2020 Dinner

    Home » Recipes

    Goan Prawn Curry

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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.

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

    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.

    Curry Leaves and Mustard Seeds in oil in pan

    Add Ginger and Green Chillies then saute for 1 minute.

    Frozen ginger blocks and Green Chillies added to pot

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

    Add onions to pot

    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.

     

    Tomatoes cooked and dry fenugreek added to pot

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

    Coconut Milk added to pot

    Add in Prawns and cook for 3 - 4 minutes.

    Prawns added to pot

    More Seafood Recipes:

    Indian Salmon Fish

    Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo

    Fenugreek Fish Masala – Methi Fish

    Masala Fish

    **If you make this recipe, don't forget to rate/comment or tag us on Social Media.

    Prawn curry in bowl with roti to side and garlic cloves and curry leaves around
    4.8 from 5 votes
    Print

    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.

     

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    Reader Interactions

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    1. Sreeja Nedungadi says

      January 12, 2021 at 4:56 pm

      5 stars
      I made this for my 2 daughters (13 and 16) and my husband and it was a real hit. I love the tamarind flavour in the recipe. I did reduce some of the masala paste ingredients a bit for my younger daughter but it was fabulous nonetheless!
      Thank you Safira!

      Reply
      • Safira says

        January 12, 2021 at 5:04 pm

        So so happy to read this and I am so glad your family enjoyed this Sreeja. Much love. Safira x

        Reply
    2. cliff says

      October 10, 2022 at 1:07 pm

      5 stars
      Vow. I made this following most of the ingredients. It's the best Goan recepie I've ever come across in 15 years. I'm a Goan living in the UK, it's been a boon as I can't get much Indian food here to eat. Imran real paka Indian or Goan food easily.

      Thank you so much for putting this out there. Oh I thing, I put okra with the prawns and also did a pork versions. So so so good. 🌈🎈👌😌😀 Brilliant recepie.

      I'm going look at the other ones now and make a note of this website

      Reply
      • Safira says

        October 10, 2022 at 1:40 pm

        I am so glad to read this. I am so happy that you enjoyed it. Thankyou so much for your feedback and support!

        Reply

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