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:
Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo
Fenugreek Fish Masala – Methi Fish
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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.
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
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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.
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Add Ground Masala Paste, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder. Cook on low for 3 - 4 minutes.
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Simmer for 5 minutes and low, then pour in the tomato.
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Cover and cook on low for 10 - 15 minutes or until the oil separates from the tomato.
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Add dry Fenugreek and Black Pepper. Cook for a minute.
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Pour in the Coconut Milk, Salt and Tamarind. Bring to a simmer and allow to thicken slightly. 3 - 4 minutes.
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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.
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