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A vibrant and tangy curry from the coastal paradise of Goa. Succulent prawns are simmered in a fragrant coconut base, spiced with a freshly ground masala of red chilies, coriander, and tamarind. A perfect partner for steamed rice.
For 4 servings
Prepare the Masala Paste
Sauté Aromatics
Cook the Masala
A vibrant and tangy curry from the coastal paradise of Goa. Succulent prawns are simmered in a fragrant coconut base, spiced with a freshly ground masala of red chilies, coriander, and tamarind. A perfect partner for steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 306.61 calories per serving with 28.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Add and Cook the Prawns
Garnish and Serve
Replace prawns with firm tofu, paneer, or mixed vegetables like cauliflower, carrots, and green beans. Add them at the same stage as the prawns, adjusting cooking time as needed.
This curry base works beautifully with firm white fish like kingfish (surmai) or pomfret. Add fish fillets in the last 5-6 minutes of cooking.
For a richer, creamier texture, use 1 cup of thick coconut milk instead of 1.5 cups of water to thin the curry in the final stage.
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory properties that can help reduce chronic inflammation in the body.
The capsaicin in red chilies, combined with other spices, can provide a temporary boost to your metabolism, aiding in calorie burning.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can be used by the body as a quick source of energy.
A single serving of this Goan Prawn Curry contains approximately 330-380 calories. This is an estimate and can vary based on the size of the prawns and the amount of coconut used.
Yes, it can be part of a healthy diet. It's rich in lean protein from prawns and contains anti-inflammatory spices like turmeric and ginger. However, it is moderately high in saturated fat from coconut, so it should be enjoyed in moderation.
Absolutely. The masala paste can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month, making weekday preparation much faster.
The vibrant red color of Goan curry comes primarily from using Kashmiri red chilies, which are mild in heat but rich in color. If you used other types of chilies, the color might be more brownish-orange. Ensure your chilies are fresh for the best color.
While fresh coconut provides the most authentic texture and flavor, you can use coconut milk. To adapt, dry roast the whole spices (coriander, cumin, chilies) and grind them with ginger and garlic to a powder. Sauté this powder with onions and tomatoes, then add 1.5 cups of coconut milk and simmer before adding the prawns.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
