19 March 2020 Lorraine 0Comment
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My hubby has been on a very strict, almost clean eating kind of diet for the last 9 weeks. Prawn Curry is one of his favorite dishes and he normally prefers my boring version of a Prawn Curry.  I decided to treat him today, only this time I tried a different recipe, Goan Prawn Curry.

I have seen many recipes for Goan Prawn Curry and they all looked so tempting. So I decided to try a recipe from myfoodstory.com. I adjusted the recipe a little but this curry was out of this world. My hubby absolutely loved it. It’s filled with robust flavors, with a hint of tanginess.

This curry tastes even better if it’s cooked in advance and eaten a few hours later. I find that most seafood curries tastes better a few hours or a day later. I must say this curry is a labour of love. It does take time to get it all together and my kitchen was a bit of a mess after. But it was so worth it.

I prefer purchasing prawns that have the shell on, frozen or fresh is fine. It always works for me and I never have to worry about getting rubbery prawns. The pre-cooked prawn meat is something I never use because it just doesn’t work for me. Prawns must be thawed well if you are using frozen prawns.

Like I’ve mentioned in my other prawn recipes, I rub some coarse salt into my prawns. This gets rid of all the nasty bits and I rinse it really well, a few times. Be sure to squeeze all the excess water from the prawns.

As always, I roast my spices and grind them before using them in my curries. For this recipe I did the same, before adding it to the curry paste. I also used coconut cream instead of coconut milk.  I don’t know why I always seem to have more coconut cream instead of coconut milk in my cupboard. If you do use coconut milk you may need to reduce your sauce a lot more than I have.

This Goan Prawn Curry is served with rice. However, I wanted something to dunk into all that saucy goodness so we had roti. Naan bread will be great too.

Goan Prawn Curry

Spicy Goan Prawn Curry with robust flavors in a rich, creamy gravy
Course Main Course
Cuisine Indian
Keyword goan prawn curry, prawn curry, spicy prawn curry
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4


  • 500 gram Prawns/unpeeled weight 700gram
  • 2 tbsp vegetable oil or coconut oil
  • 1 onion finely chopped
  • 1 tbsp finely grated ginger
  • 1 sprig curry leaf
  • 2 Roma tomatoes
  • 1 tspn Kashmiri Chilli Powder
  • 1 tspn sugar if required
  • salt

Curry Paste

  • 6 large clove garlic
  • 6 red dried chillies
  • 2 tspn ground coriander
  • 1 tspn ground cumin
  • 1/2 tspn ground black pepper
  • 1/2 tspn turmeric
  • 2 tbsp desiccated coconut
  • 1 tspn tamarind paste
  • 1 cup coconut cream or coconut milk


Curry Paste

  • Soak the desiccated coconut in a quarter cup of water for 5 minutes. Drain the water and set aside
  • Place all the ingredients for the curry paste in a blender, together with the coconut and blend into a smooth paste. Set aside

Prawn Curry

  • Heat 2 tablespoons oil on low-medium heat
  • Add the onion, ginger and curry leaf and fry until onion is golden brown
  • Add the tomatoes and allow it to cook for 5 minutes
  • Add the chilli powder and cook for a minute
  • Add the curry paste and cook for a further 10 minutes. Sauce will thicken and turn into a deep color. Add the sugar if required
  • Add the prawns and season with salt. Cook for 3 minutes or until the prawns turn into a "C" shape


  1. This is a hot and spicy curry so I suggest you reduce the amount of chillies if you cannot handle the heat
  2. Use the sugar only if the curry is too tangy.  We prefer less tangy so I added a teaspoon of sugar
  3. If your prawns turn into an "O" shape that means it overcooked. "C" shape means it's perfectly cooked
  4. If you are using Coconut Milk you may need to cook the sauce a little longer before adding the prawns
  5. You can use fresh coconut if you have some but the desiccated coconut soaked in some water works just as well 

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