Goan Prawn Curry recipe | How to make Goan Prawn Curry

Goan Prawn Curry is a spicy, tangy and simply delicious prawn dish from Goa made with prawns, coconut, tamarind and a few simple spices. This dish is traditionally known as Prawn Ambot tik or Shrimp Ambotik in the local Goan language (Konkani). In Konkani language, “Ambot” means tangy or sour & “Tik” means spicy or hot. Served with plain rice. Let’s see how to make this recipe at home with simple ingredients available in your kitchen.

Goan prawn curry is served with rice

How do I make Goan Prawn Curry in my kitchen?

◙ For making Goan Prawn Curry, generally, I choose Medium to large-size tiger prawns or white prawns.

◙ Clean the prawns (remove the head, deshelled and devein the prawns), and thoroughly wash.

◙ Make a paste of ginger, garlic, cinnamon, and 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 by frying onion in vegetable oil followed by green chillies and curry leaves.

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

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

◙ Add water, when the gravy starts to boil, add the prawns to the gravy.

◙ Covers the pan, and slows down the heat of the oven.

◙ Once the prawns are cooked, add salt to taste and cook for a while and your Prawn Curry is ready same as you had in Goa beach shacks.

Few Important tips

➡ For making this Prawn Curry kokum is originally used in goa instead of vinegar. However, vinegar does the same as kokum does in this Prawn Curry and you can hardly find kokum outside of Goa. So vinegar is the best option to make this dish with almost the same taste and flavour.

Cinnamon is a must-used ingredient in this recipe to bring the authentic Goan flavour.

This Prawn Curry is originally cooked with coconut oil in Goa, however, I cook it in vegetable oil. Though 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 coconut, curry leaves & tamarind pulp, and even coconut oil is common in south Indian style Prawn Curry recipes. Only Kokum (here used vinegar, which works the same) & cinnamon makes the taste different in Goan Prawn Curry recipe.

Is this Prawn Curry spicy?

Yes, Goan Prawn Curry is a bit spicy, however, not only this recipe every curry from goa is mostly hot & spicy. Because of using pepper & spicy Piri Piri chillies or Tarvoti or Butao or Mosrio chillies in Goan curries. However, coconut, tamarind & vinegar(originally kokum) dilute the fieriness of the gravy.

Can I make Goan Prawn Curry 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 devein the prawns before cooking.

Few more similar Indian Prawn Curry recipes
Chingri Macher Malai Curry(A Prawn Curry with Coconut)
Daab Chingri (Prawn cooked in tender coconut)
Bengali Style Steamed Prawns
Best Prawns Starters ever

Japanese Tempura Prawns

Chinese Prawn Balls

Kolkata Style Prawn Cutlet recipe

Goan Prawn Curry recipe | How to make Goan Prawn Curry

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 spicy, tangy and simply delicious prawn dish from Goa made with prawns, coconut, tamarind and a few simple spices. This dish is traditionally known as Prawn Ambot Tik or Shrimp Ambotik 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 (Shelled & De-veined)

  • 2 Onions (chopped)

  • 5 tbsp Grated Coconut

  • 1/4 inch Ginger

  • 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

  • 1 tsp Vinegar

  • 3 tbsp Vegetable Oil

  • Tamarind (A small lemon size ball)

  • Salt (As per taste)

How to make goan prawn curry recipe

  • Clean the prawn & make tamarind Pulp
  • Use store-bought prawns or packet frozen prawns(Shelled & De-veined).
  • Thoroughly wash the prawns and drain the water well. 
  • Make a tamarind pulp with a lemon size tamarind ball in 1/4 cup of water.
  • Make Goan Prawn Curry masala
  • First blend, ginger, garlic, cinnamon, and grated coconut.
  • Then add 1 sprig of curry leaves, coriander powder, cumin powder, red chilli powder, Kashmiri red chilli powder, black pepper powder, turmeric powder, little water, and 1 tsp vinegar.
  • Blend all the ingredients together until getting a smooth paste.
  • Making the Prawn Curry
  • Heat a pan on medium, add vegetable oil, when the oil gets hot, fry the onion.
  • Once the onion gets translucent, add 3 green chillies (slits from the middle) and curry leaves. Stir them well.
  • When the onion gets slightly golden, add that homemade Prawn Curry masala. 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.
  • Prawn Curry is ready, same found in Goa beach shacks or in Goan restaurants. Serve it 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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