Goan Prawn Curry is a well known delicacy and if you have visited Goa in the past, you will have had this curry most probably while enjoying the sunset in a beach shak.
The quick and easy Goan prawn curry can be prepared in less then 25 minutes from scratch with fresh ingredients and the basic Goan curry paste.
Get the Goan prawn curry recipe below and learn how to make Goan prawn curry with the step by step instructions and with the video.
The Goan prawn curry is one of those favorite Goan eats, prepared with fresh prawns and the basic goan coconut paste, it is enhanced with fresh okra (Ladyfinger aka Bhende) vegetables.
Goan curries are traditionally prepared with grated fresh coconut. Coconuts are a fundamental food ingredient in the Goan cuisine, it wouldn’t be a Goan dish without coconut. (Find more Goan coconut recipes at the end of the post)
The smallest state of India is situated in the right spot, to the west coast touching the Arabian see, the Indian Ocean. Therefore, fish dominates the food culture.
What would a Goan be without his Bangde (Mackerel in local language Konkani)?
Prawns, better known as Sungta in konkani, are popular as well in local goan homes, and can be enjoyed fresh or dried. It is a common custom in Asia to dry prawns and use them in salads, curries and so on. In Goa you will find women drying fish and prawns in the sun during summer time from April to June.
The technique of drying fish and prawns involves a few things. The seafood is cleaned, salted and kept to dry in the hot Asian sun.
The purpose of drying is to have fish, although dried, in the rainy season. The Indian monsoon is harsh and the weather too dangerous for the fishermen. In June/July the government imposes a fishing ban to allow the fish populace to recover. So, fish becomes a commodity and the rates for fresh fish rise.
The Prawn Curry was prepared with fresh prawns bought from the Chapora harbor in North Goa.
I got a kilo of tiger prawns for about 600 INR (9$ or 8,5€). It was a mixed bag with red and lack tiger prawns, the boat had just docked at the small Chapora harbor. People come there and directly buy the fish for restaurants, hotels or simply for private use.
Tip: You can use smaller prawns too for this recipe because tiger prawns tend to be a bit more pricey.
The advantage of getting fresh prawns are obviously the fresh flavors. However, you will spend some time cleaning the prawns because you will need to remove the shell, the head and the inside. The insides of prawns must be removed to avoid health issues. See my how to remove prawns video here (it’s a bit old, new one will come up soon).
You can use frozen prawns for this Goan prawn curry. I usually buy a kilo, clean it all and then freeze whatever I want to use for another time. You can buy store frozen prawns too, however they don’t come with the heads and in this Goan prawn curry you have the option of adding prawn heads to intensive the curry flavor.
Adding prawn heads to the curry deepens the flavors and turns it into a an aromatic feast. I like to do it, you don’t have to, you have the option, it’s just a great cooking “insider” tip!
How to make goan prawn curry short video clip
Goan Prawn Curry Recipe below:
- 2 Tablespoon Olive Oil
- 1 fresh green Chili slit into half
- 6-8 fresh Curry leaves (if fresh not possible substitute with dried ones)
- 1 Onion sliced
- 1 Tomato diced
- about 6 fresh Okra ( aka Ladyfinger/Bhende), ends cut off and cut into 2 inch long pieces
- 150 grams or about a dozen clean Tiger Prawns
- optional: 3-4 clean Prawn heads
- 1 Tablespoon Tomato Paste
- 250 grams or 1½ cup Basic Goan Curry Paste
- Salt to taste
- 500 milliliter or 2½ cups Vegetable Stock or Water mixed with veg Maggi cube
- Add and heat the oil in the pan, throw in the slit green chili and curry leaves. Stir fry for a minute or two, so to release the aroma. Fry the onion slices until they turn a bit golden.
- Then add the tomato dices and fry for 1 minute and after that add in the Okra pieces and stir fry for another minute. Now you can add your clean prawns to the pan. Stir fry and cook for 2 minutes. Optional: add in the prawn heads for extra flavor.
- Now add the tomato paste and the basic Goan curry paste and mix the content well.
- Then pour in the vegetable stock or water, season with salt and mix well. Cover and cook for 18 minutes. Stir occasional. If you have added prawn heads for flavor, take out the prawn heads and discard after the curry finished cooking.
- Serve hot with rice and a bhaji of your choice. A small amount of pickle would go well with the curry, such as Green Mango Pickle.
More Goan Recipes with meat:
More Goan food with Coconut:
- Alebele – Coconut pancakes
- Bebinca – Layered spiced Goan cake
- Red Spinach Fry – Tambdi Bhaji
- Ivy Gourd Stir Fry – Tendli Bhaji
- Cabbage Stir Fry – Bhaji
- Phovu – Rice flakes sweet
Dear reader, do you enjoy seafood?
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