Goan Prawn Curry recipe | How to make Authentic Goan Prawn Curry | Easy Prawns Ambot tik

Goan Prawn Curry recipeGoan Prawn Curry is a simply delectable spicy and tangy prawns curry or shrimp curry from Goa. In Goan prawn curry, medium-sized shelled & deveined prawns are cooked in a gravy made with coconut, tamarind, vinegar, curry leaves and a few simple spices and herbs. This prawn curry is an authentic dish of Goa, a traditional curry known as Prawns Ambot tik or Shrimps Ambot tik in the local Goan language (Konkani). In Konkani language, “Ambot” means tangy or sour & “Tik” means spicy or hot. Plain rice goes best to have with Goan prawns curry.

Goan prawn curry is one of the very much simple recipes that any time you can prepare at home if you have just bought fresh prawns from the market or you have prawns in the freezer. However, this Goan curry is impossible to cook without coconut (at least without coconut milk), tamarind, curry leaves and kokum (or at least white vinegar) are not available in your pantry. And rest of the ingredients are common in every Indian kitchen. So let’s check out how to prepare this shrimps curry with easy steps with pictures.

Goan prawn curry is served with rice

How do I make Goan Prawn Curry recipe in my kitchen?

◙ For making this Goan Prawn Curry, generally, I choose Medium to large-size tiger prawns or white prawns. You can have king prawns too.

◙ Clean the prawns (shelled & deveined prawns), and thoroughly wash them.

◙ Prepare Goan curry masala by grinding ginger, garlic, and cinnamon with freshly grated coconut followed by curry leaves, coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder, black pepper powder, turmeric powder, little water, and vinegar.

◙ Start cooking this goan curry by frying the onion in vegetable oil (or with coconut oil) followed by green chillies and curry leaves.

◙ Add the masala paste to the pan, and stir fry well.

◙ Once the masala gets dry, add salt and tamarind pulp.

◙ Add water to the pan, and stir well, when the gravy starts to boil, add the prawns to the gravy.

◙ Covers the pan, and slow-cook the prawns into the gravy.

◙ Once the prawns are cooked, add salt(if required) and cook for a little while and this Goan Curry is ready same as you had in Goa beach shacks or in Goan restaurants.

Few Important tips for this prawns curry

➡ For making Goan Prawn Curry, kokum is a must-used ingredient in Goa instead of vinegar. However, vinegar brings the same taste as kokum does in this Prawn Curry. However, kokum is not easy to find outside of Goa. So if you are sitting in another Indian states, fearlessly use vinegar instead kokum, the best substitute of kokum ever, and keep the dish with almost the same taste and flavour.

Cinnamon is a must-used ingredient in this recipe as easily brings the authentic Goan flavour.

Goan Prawn Curry is originally cooked with coconut oil in Goa, however, I cook it in vegetable oil. Though I found no difference in taste.

If you are a huge fan of Goan Prawn Curry, then must try my recipe and let me know your feedback about this prawn dish in the comment section below.

Goan Prawn Curry recipe Vs Other Indian Prawn Curry recipes?

Onion, ginger, and garlic are commonly used in making all Indian Prawn Curry recipes. Whereas South Indian style Prawn Curry recipes commonly prepare with coconut, curry leaves & tamarind pulp, and even coconut oil. Only Kokum (which can be easily replaced with vinegar as both work the same) and cinnamon create a different taste and flavour in Goan Prawn Curry.

Is Goan Prawn Curry spicy?

Yes, Goan Prawn Curry is a bit spicy, and tangy too. However, almost all recipes especially goan curry is mostly hot & spicy and slightly tangy. Because of using pepper & spicy Piri Piri chillies or Tarvoti or Butao or Mosrio chillies in Goan Ambot tik curries. However, grated coconut or coconut milk, tamarind & vinegar (originally kokum) dilute the fieriness of the gravy.

Can I make Goan Prawn Curry recipe with frozen prawns?

Yes, you can use frozen prawns in cooking Goan Prawn Curry. But If using frozen prawns, must put them in water until gets soft. Then shelled and devein the prawns before cooking.

We Bengali have a few more prawn curry recipes cooked with coconut as Goa. Just like
Chingri Macher Malai Curry (A Bengali Prawn Curry cooked with Coconut Milk).
Daab Chingri (a Bengali-style Prawn curry cooked in tender coconut)
Chingri Bhapa (Another Bengali Style Steamed Prawns cooked with grated coconut)
Best Prawns Starters ever

Japanese Tempura Prawns

Chinese Prawn Balls

Kolkata Style Prawn Cutlet recipe

Goan Prawn Curry recipe | How to make Authentic Goan Prawn Curry | Easy Prawns Ambot tik

Recipe by Moumita PaulCourse: Main course, LunchCuisine: Goan, Konkani, IndianDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

45

minutes

Goan Prawn Curry is a simply delectable spicy and tangy prawns curry or shrimp curry from Goa. In Goan prawn curry, medium-sized shelled & deveined prawns are cooked in a gravy made with coconut, tamarind, vinegar, curry leaves and a few simple spices and herbs. This prawn curry is one of the authentic recipes of Goa, a traditional known as Prawns Ambot tik or Shrimps Ambot tik in the local Goan language (Konkani). In Konkani language, “Ambot” means tangy or sour & “Tik” means spicy or hot. Served with plain rice.

Ingredients

  • 550 g Prawns / Shrimps (Fresh / Frozen shelled & deveined prawns)

  • 5 tbsp Grated Coconut / Coconut milk

  • 1 tsp White Vinegar (instead kokum)

  • 2 Onions (finely chopped)

  • 1/4 inch Ginger (for paste)

  • 1 tsp Turmeric Powder

  • 3 Green Chillies

  • 12 Garlic Cloves (Medium size)

  • 1+1/2 tsp Coriander Powder

  • 3/4 tsp Cumin Powder

  • 1 tsp Black Pepper Powder

  • 1 tsp Red Chilli Powder

  • 2 tsp Kashmiri Red Chilli Powder

  • 1/2 inch Cinnamon

  • 2 Sprigs Curry Leaves

  • 3 tbsp Vegetable Oil / Coconut Oil

  • Tamarind (A small lemon size ball)

  • Salt (As per taste)

How to make goan prawn curry recipe

  • Clean the prawn and make tamarind Pulp
  • For making goan prawn curry, simply use store-bought medium-sized fresh prawns or a packet frozen prawns or shrimps (Shelled & Deveined).
  • Thoroughly wash the prawns and drain the water well. 
  • Prepare a tamarind pulp with a lemon size tamarind ball in 1/4 cup of water.
  • Prepare the masala
  • For making this Prawn Curry masala, first blend, ginger, garlic, and cinnamon, with grated coconut.
  • Then add 1 sprig of curry leaves, coriander powder, cumin powder, spicy chilli powder, Kashmiri red chilli powder, black pepper powder, turmeric powder, little water, and 1 tsp white vinegar into the blender.
  • Blend all the ingredients together until getting a smooth puree-like paste.
  • For Making Gravy of Goan Prawn Curry
  • For making the gravy, first, heat a pan on medium, and add vegetable oil to the pan, when the oil gets hot, fry the onion.
  • Once the onion gets translucent, add 3 green chillies (slits from the middle) and 1 sprig of curry leaves. Stir them well.
  • When the onion gets slightly golden, add that Prawn Curry masala (prepared at the beginning of this recipe). Stir it well and cook it for a few mins.
  • Once the masala gets dry, then add 2 cups (500 ml) of water, and then add 1 tsp salt. Add tamarind pulp.


  • When the gravy starts to boil, add the prawns to the gravy. Covers the pan, and slows down the flame of the oven.
  • Once the prawns are cooked, add a little salt (about 1/4 tsp) to taste, cook for 1 more min, and turn off the heat.
  • Goan Prawn Curry is ready, same found in Goa beach shacks or in Goan restaurants. Best to serve this dish hot with rice and enjoy your meal.

Notes

  • Want to prepare this Prawn Curry with authentic Prawn Curry masala? Then instead of using my homemade Prawn Curry masala, use 4 tbsp Goan store-bought Prawn Curry masala (available in their Markets or local stores for making this curry). As Goan store-bought Prawn Curry masala and fish curry masala taste the same.
  • If the gravy gets slightly thick, add a cup of hot water & little salt (about 1/4) and get a good boil.

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