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!
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Recipe Information
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
Instructions
Wash and clean the prawns thoroughly. Pat dry and marinate them with a pinch of turmeric and salt. Set aside.
Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
Add curry leaves, green chilies, and finely chopped onions. Sauté until the onions turn golden brown.
Add minced garlic and grated ginger. Sauté for another minute until the raw aroma disappears.
Stir in chopped tomatoes, and cook until they soften and blend into a paste-like consistency.
Lower the heat and mix in turmeric powder, red chili powder, coriander powder, and salt. Sauté for 1-2 minutes to toast the spices.
Add tamarind pulp and 100 ml of water. Stir well and bring the mixture to a simmer.
Pour in the coconut milk and mix thoroughly. Let the curry simmer gently for 5 minutes.
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.
Taste the curry and adjust the salt and spices as needed.
Garnish with fresh coriander leaves and serve hot with steamed rice or Goan bread.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 39.3 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 494 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2572 mg | 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.
