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–+ servings
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 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner
Cuisine Indian, South Indian
Servings 6
Calories 392 kcal

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
 

  • 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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