Goan Prawn Xec Xec
A rich, fiery Goan curry where prawns soak up a roasted coconut and red chili masala. Deep, smoky flavors from dry-roasted spices and toasted coconut meld with tangy tamarind, creating a thick gravy that clings to every prawn. Best mopped up with steamed rice or poi bread.
For 4 servings
- prep · ~15 min
Soak the dried red chilies.
Remove stems from all dried red chilies. Place them in a small bowl with warm water and soak for 15 minutes to soften. Drain and set aside.
- roast · ~8 min
Dry roast the spices and coconut.
1.Heat a heavy-bottomed pan over medium-low heat. Add coriander seeds, cumin seeds, black peppercorns, and cloves.2.Dry roast, stirring constantly, until aromatic and lightly browned (2-3 minutes). Transfer to a plate.3.In the same pan, add the grated coconut and turmeric powder. Roast, stirring continuously, until the coconut turns deep golden brown (4-5 minutes). Take care not to burn.4.Remove from heat and let the roasted coconut cool completely.TIPKeep the heat medium-low and stir continuously. Burnt coconut will make the masala bitter. - mix · ~2 min
Grind the xec xec masala paste.
1.In a blender, combine the roasted spices, roasted coconut, soaked red chilies, and tamarind paste.2.Add a splash of water and grind to a smooth, thick paste. Set aside.TIPA thick paste is key — too much water and the gravy won't cling to the prawns. - fry · ~3 min
Marinate and cook the prawns.
Toss the cleaned prawns with a pinch of salt. Heat 1 tablespoon coconut oil in the same heavy-bottomed pan over medium heat. Sear the prawns for 30-45 seconds per side until they just turn pink. Remove immediately and set aside.
TIPDon't overcook the prawns at this stage — they will cook further in the gravy. - fry · ~10 min
Build the curry base.
1.Add the remaining 1 tablespoon coconut oil to the pan.2.Add chopped onions and sauté until soft and translucent (4-5 minutes).3.Add ginger-garlic paste and slit green chilies. Sauté until the raw aroma disappears (1 minute).4.Add the chopped tomato and cook until it breaks down and oil starts to separate (4-5 minutes). - simmer · ~14 min
Simmer the gravy with the masala paste.
1.Lower the heat and add the ground xec xec masala paste to the pan.2.Stir well and cook for 3-4 minutes, letting the flavors bloom.3.Pour in 1 cup of water and add salt. Stir and bring to a gentle simmer.4.Let the gravy simmer for 8-10 minutes, stirring occasionally, until it thickens and oil appears on the surface.TIPThe gravy is ready when it coats the back of a spoon and the oil floats on top. - simmer · ~3 min
Add the prawns and finish cooking.
Gently slide the seared prawns into the simmering gravy. Cook for 2-3 minutes just until the prawns are cooked through. Taste and adjust salt if needed. Turn off the heat.
TIPPrawns cook fast — pull the pan off the heat the moment they curl and turn opaque. - garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with steamed rice or poi bread.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Kashmiri chilies for vibrant color and mild heat; add spicy Guntur chilies for authentic fire.
- 2Dry-roast coconut on medium-low heat, stirring constantly, until deep golden—burnt coconut ruins the masala.
- 3Grind the masala to a thick paste; too much water will make the gravy thin and fail to coat the prawns.
- 4Sear prawns just until pink (30-45 seconds per side); they finish cooking in the gravy and can turn rubbery if overdone.
- 5Simmer the gravy until oil surfaces—this is the sign the masala is fully cooked and flavors are melded.
- 6Add prawns only at the end and cook 2-3 minutes; pull off heat as soon as they curl and turn opaque.
- 7This curry thickens on standing; if making ahead, add a splash of water while reheating to restore consistency.
Adapt it for your goals.
Keto / Low-Carb
Skip the onion and tomato, or replace with a small amount of chopped bell pepper and a spoonful of yogurt. Serve the xec xec gravy over cauliflower rice or zucchini noodles to keep carbs low while savoring the rich masala.
Vegetarian (Paneer/Tofu)Vegetarian (Paneer/Tofu)
Replace prawns with 300g of firm paneer cubes or extra-firm tofu, pan-seared until golden. Use the same masala and timing; the creamy protein absorbs the smoky coconut gravy beautifully.
Extra FieryExtra Fiery
Increase the spicy dried red chilies to 6 (from 2) and add 1-2 more slit green chilies. For an extra kick, grind a few fresh bird's eye chilies with the masala—perfect for heat lovers.
Creamy Coconut Milk VersionCreamy Coconut Milk Version
Replace half the water with thick coconut milk for a richer, slightly sweeter gravy. Add it after the masala has cooked for 3 minutes; simmer until oil separates for a luscious, restaurant-style finish.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein that supports muscle repair and satiety, making this curry a filling yet light main dish.
Heart-Healthy Fats from Coconut
Coconut and coconut oil supply medium-chain triglycerides (MCTs), which may boost good cholesterol and provide quick energy.
Anti-Inflammatory Spices
Turmeric, cumin, coriander, and black pepper are rich in antioxidants and compounds like curcumin, which help reduce inflammation.
Digestive Support from Tamarind
Tamarind acts as a mild natural laxative and aids digestion, complementing the heavy spices and coconut for a balanced meal.
Frequently asked questions
Yes, thaw them completely in the refrigerator, pat dry with paper towels, and then marinate and sear as directed to avoid excess water in the gravy.
