Goan Prawn Shrimp Curry

Dive into the vibrant flavors of coastal India with this authentic Goan Prawn Shrimp Curry, a perfect harmony of bold spices and creamy coconut milk. This traditional recipe features succulent prawns simmered in a luscious gravy infused with tamarind pulp, turmeric, and red chili powder, delivering an irresistible tangy and spiced kick. Aromatic curry leaves, cumin seeds, and mustard seeds add depth, while the touch of fresh coriander leaves elevates each bite. Quick and easy to prepare in just 45 minutes, this savory seafood delight pairs beautifully with steamed rice or traditional Goan bread, offering a taste of Goa in every mouthful. Perfect for seafood lovers, this gluten-free curry is sure to become a family favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Prawns (shrimp), cleaned and deveined
• 200 ml Coconut milk
• 2 tbsp Tamarind pulp
• 1 medium Onion, finely chopped
• 1 large Tomato, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tsp Ginger, grated
• 0.5 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Cumin seeds
• 0.5 tsp Mustard seeds
• 2 pieces Green chilies, slit
• 8 pieces Curry leaves
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 2 tbsp Fresh coriander leaves, chopped
• 100 ml Water

Directions

Step 1

Wash and clean the prawns thoroughly. Pat dry and marinate them with a pinch of turmeric and salt. Set aside.

Step 2

Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

Step 3

Add curry leaves, green chilies, and finely chopped onions. Sauté until the onions turn golden brown.

Step 4

Add minced garlic and grated ginger. Sauté for another minute until the raw aroma disappears.

Step 5

Stir in chopped tomatoes, and cook until they soften and blend into a paste-like consistency.

Step 6

Lower the heat and mix in turmeric powder, red chili powder, coriander powder, and salt. Sauté for 1-2 minutes to toast the spices.

Step 7

Add tamarind pulp and 100 ml of water. Stir well and bring the mixture to a simmer.

Step 8

Pour in the coconut milk and mix thoroughly. Let the curry simmer gently for 5 minutes.

Step 9

Add the marinated prawns to the curry. Cook for 5-7 minutes or until the prawns turn pink and are cooked through. Be careful not to overcook them.

Step 10

Taste the curry and adjust the salt and spices as needed.

Step 11

Garnish with fresh coriander leaves and serve hot with steamed rice or Goan bread.

Nutrition Facts

Serving size	1205.5 grams (1205.5g)

Amount per serving	% Daily Value*
Calories	1003

Total Fat 30.80g	39%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 16.80g
Cholesterol 945mg	315%
Sodium 2988mg	130%
Total Carbohydrate 65.60g	24%
Dietary Fiber 9.50g	34%
Total Sugars 39.30g
Protein 126.50g	253%

Vitamin D 760IU	3800%
Calcium 494mg	38%
Iron 8mg	42%
Potassium 2572mg	55%

*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.

Source of Calories

Fat: 26.5%

Protein: 48.4%

Carbs: 25.1%