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A light, fragrant Goan prawn curry with a unique flavor from asafoetida (hing) and tangy tamarind. This traditional Konkani dish, made with a fresh coconut base, is simple, quick to prepare, and tastes incredible with steamed rice. Its thin, soupy consistency is perfect for soaking up.
For 4 servings
Prepare the Coconut Masala Paste
Sauté Aromatics and Cook Prawns
Simmer the Curry
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A light, fragrant Goan prawn curry with a unique flavor from asafoetida (hing) and tangy tamarind. This traditional Konkani dish, made with a fresh coconut base, is simple, quick to prepare, and tastes incredible with steamed rice. Its thin, soupy consistency is perfect for soaking up.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 272.26 calories per serving with 22.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Hing and Finish
Replace prawns with clams (tisreo), mussels, or firm white fish like kingfish or pomfret. Adjust cooking time accordingly.
Increase the number of green chilies or add a pinch of red chili powder along with the turmeric for extra heat.
For a vegetarian version, use mushrooms, paneer, or mixed vegetables like carrots, beans, and potatoes instead of prawns.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
The presence of turmeric, containing the active compound curcumin, provides powerful anti-inflammatory benefits that can help reduce inflammation in the body.
Hing (asafoetida) is a traditional remedy known for its carminative properties, which help in reducing bloating, gas, and improving overall digestion.
Fresh coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
A single serving of Prawn Hinga Udda contains approximately 240-260 calories, making it a relatively light main course. The exact count can vary based on the size of the prawns and the amount of coconut used.
Yes, it is a healthy dish. Prawns are a great source of lean protein and omega-3 fatty acids. The use of fresh coconut, turmeric, and hing also provides various health benefits, including anti-inflammatory and digestive properties.
Yes, you can use frozen prawns. Make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture for the best results.
This curry is traditionally served with plain steamed rice, especially Goan ukda rice (red parboiled rice). A simple vegetable stir-fry (foogath) on the side complements the meal perfectly.
The curry likely split because it was boiled at too high a temperature after the coconut paste was added. Coconut milk and pastes are delicate and should only be brought to a gentle simmer to maintain a smooth consistency.
While it tastes best fresh, you can make it a few hours ahead. Reheat it gently on low heat, being careful not to bring it to a boil. Avoid reheating multiple times as the prawns can become tough.