Goa Jingha Curry Aka Goan Prawn Curry
Dive into the rich, coastal flavors of Goa with this Goa Jingha Curry, also known as Goan Prawn Curry. This authentic recipe showcases succulent prawns simmered in a luscious coconut-based gravy that's infused with the bold aromas of tamarind, curry leaves, and a warm blend of Indian spices. The addition of fresh ginger, garlic, and green chilies gives the dish its signature depth and subtle heat, while the creamy texture is achieved with freshly grated coconut. Perfectly balanced with a hint of tanginess and spice, this curry pairs beautifully with steamed rice or traditional Goan bread. Ready in under an hour, this vibrant and aromatic seafood dish is a must-try for curry lovers and will transport your taste buds straight to the sun-soaked beaches of Goa!
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Recipe Information
Ingredients
- 500 grams Prawns (deveined, cleaned)
- 1 cup Coconut (grated, fresh or frozen)
- 2 tablespoons Tamarind pulp
- 1 piece Onion (medium-sized, finely chopped)
- 1 piece Tomato (medium-sized, finely chopped)
- 5 pieces Garlic cloves
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 tablespoons Coconut oil
- 10 pieces Curry leaves
- 2 pieces Green chilies (slit)
- 2 cups Water
- 1 to taste Salt
- 2 tablespoons Cilantro (fresh, chopped)
Instructions
Wash and clean the prawns thoroughly, then season with a pinch of turmeric powder and salt. Set aside.
In a blender, grind the grated coconut, garlic, ginger, red chili powder, coriander powder, and tamarind pulp into a smooth paste using a little water. Keep this spice paste aside.
Heat coconut oil in a large pan or wok over medium heat. Add cumin seeds and mustard seeds. When they start to splutter, add curry leaves and green chilies. Sauté for 30 seconds.
Add the chopped onions to the pan and sauté until they turn golden brown, about 3-4 minutes.
Add the chopped tomato and cook until it turns soft and mushy, about 5 minutes.
Stir in the prepared spice paste and cook, stirring continuously, until the oil separates from the mixture, about 5-7 minutes.
Pour in the water and bring the mixture to a gentle boil. Adjust the consistency by adding more water if desired.
Add the seasoned prawns to the pan and cook for 5-7 minutes, or until the prawns turn pink and are fully cooked. Be careful not to overcook them as they can become rubbery.
Taste and adjust the salt and tanginess by adding more tamarind pulp if needed.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or Goan bread.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.3 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3606 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
