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A classic Goan prawn curry featuring a rich, aromatic coconut masala. Tender prawns are simmered in a tangy and spicy gravy, making it the perfect partner for steamed rice.
For 4 servings
Prepare Prawns and Masala Base
Grind the Coconut Masala Paste
Cook the Curry Base
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A classic Goan prawn curry featuring a rich, aromatic coconut masala. Tender prawns are simmered in a tangy and spicy gravy, making it the perfect partner for steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 306.95 calories per serving with 27.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry and Cook Prawns
Rest and Serve
Replace prawns with firm tofu, paneer, or a mix of vegetables like mushrooms, cauliflower, and potatoes. Adjust cooking time accordingly.
Add vegetables like drumsticks (moringa), lady's finger (okra), or pieces of raw mango along with the masala paste for added texture and flavor.
For an extra creamy finish, stir in 1/4 cup of thick coconut milk at the very end, just before turning off the heat. Do not let it boil after adding.
This masala base works wonderfully with other seafood like fish fillets (kingfish, pomfret) or clams (tisreo).
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This curry contains selenium from prawns and antioxidants from spices like turmeric and garlic, which help combat oxidative stress and support the immune system.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can serve as a quick source of energy.
Spices like turmeric (containing curcumin), garlic, and chilies have well-documented anti-inflammatory properties that can help reduce inflammation in the body.
Sungtache Koddel is a traditional Goan prawn curry. 'Sungta' means prawns in Konkani, and 'Koddel' refers to a specific type of curry made with a roasted or unroasted coconut and spice masala.
Yes, you can use frozen prawns. Thaw them completely in the refrigerator or under cold running water before use. Pat them dry with a paper towel to remove excess moisture for the best texture.
The vibrant red color comes from Kashmiri red chilies, which are known for their color rather than intense heat. Ensure you are using this specific variety and that they are of good quality. Soaking them in warm water also helps release their color.
Let the curry cool down completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until just warmed through. Avoid microwaving as it can make the prawns rubbery.
It can be part of a balanced diet. Prawns are an excellent source of lean protein and selenium. The coconut provides healthy fats, and spices like turmeric have anti-inflammatory benefits. However, it is rich due to the coconut, so portion control is key.
A single serving of Sungtache Koddel (approximately 1 cup or 220g) contains around 300-350 calories, depending on the amount of coconut and oil used.
Besides steamed rice, this curry pairs beautifully with Goan pao (bread), sannas (steamed rice cakes), or even simple rotis or chapatis to soak up the delicious gravy.