Goan Prawn Curry

(Serves 4-6)



  • 350g Medium Prawns, tails removed
  • Oil (any of choice)
  • 4 Garlic Cloves, whole
  • 1 tbsp Ginger, finely chopped
  • 1 Large Red Onion, finely diced
  • 1-2 Green Chilli’s, stalks removed
  • 400ml Coconut Milk
  • 1 cup Tamarind Water
  • 1 tbsp Coriander Power
  • 1 tbsp Turmeric Powder
  • 1 tbsp Red Chilli Powder
  • 1 tsp Cumin Seeds + extra for Garnish
  • Fresh Coriander leaves for Garnish
  • Salt to taste



  • In a mixer blend together to paste like consistency – garlic, 1 green chilli, coriander powder, turmeric powder, chilli powder, cumin seeds and a plash of tamarind water. DSC_0033
  • In a large pan heat some oil. Cook the ginger, onion and whole green chilli (optional) until onion gets soft and translucent. DSC_0039
  • Add the paste prepared earlier into the pan and cook for a few minutes or until fragrant. s
  • Next add tamarind water and a little extra water washing out the blender you made the paste in. Cook for about 5 mins with a lid. DSC_0043
  • Add the prawns and cook well, stirring occasionally to make sure it does not stick.DSC_0047
  • Once the prawns are almost cooked, pour in all the coconut milk and just bring it to a boil. DSC_0048
  • Add some more turmeric powder for colour (if required). Take off heat.s
  • Garnish with coriander leaves and Cumin seeds. Best served with steamed Basmati Rice!



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