Goan Prawn Curry


  • 1-2 tbsp coconut (grated)
  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds (dhaniya seeds)
  • 1 tbsp tamarind (imli)
  • 1 small piece ginger (adrak)
  • 4-6 cloves garlic (lehsun)
  • 4-5 dried red chillies/ kashmiri red chillies
  • 2 medium onion (finely chopped)
  • 1 green capsicum (optional)(diced)
  • 1 tomato (finely chopped)
  • Salt to taste
  • 1 1/2 cup prawn
  • 1 tbsp turmeric powder (haldi powder)
  • 4-5 tbsp oil
  • 1-2 1/2 cup water (as per requirement)


  1. Heat oil in deep non-stick pan/ kadhai then add onion to it and cook until golden-brown on low-medium flame.
  2. Then add tomato and cook them until soft and mashy on low flame.
  3. Till that make smooth paste from coconut (grated), tamarind, dried red chillies, cumin seeds, ginger, coriander seeds, garlic and 1-2 tbsp water(or as required).
  4. Then add it to pan and mix well.
  5. Now add turmeric powder to it and mix well.
  6. Cook till oil separates from prepared masala.
  7. Then add prawn and cook for 1-2 minutes while stirring continuously on low flame.
  8. Then add 1-2 cups water (as per requirement) and cook cover for 5-8 minutes on low-medium flame.
  9. Keep stirring in between.
  10. Then remove the lid/cover and cook for 3-5 minutes on low flame.

Serve hot with rice or roti or chapati or as per your taste.

Khud Khao, Sabko Khilao 😀



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