Goan shrimp (prawn) curry quickly became one of my favorite shrimp dishes. I love shrimp for its delicate flavor and nutritious protein, and this curry highlights both.
Across India there are many shrimp curries with different bases and techniques. This Goan-style prawn curry uses coconut milk, a little coconut oil or vegetable oil, and kokum for a pleasant tartness that balances the spices.
This version is easy to make, ready in under an hour, and brings together spicy, tangy, and creamy notes in a simple, home-friendly recipe.
Why You’ll Love This Recipe
1. Quick and simple: No marination required; the curry comes together in under 40 minutes, making it a great weeknight option.
2. Balanced flavor: Coconut milk provides creaminess while kokum (or tamarind) adds a bright, sour note that complements the heat from chili and pepper.
3. Adaptable: You can swap spices or the protein—fish or firm white fish fillets work well too.
4. Nutritious: Shrimp are a lean, high-quality protein; paired with coconut milk and spices this makes a satisfying main dish.
Ingredients
1. Shrimp: About 1 lb (≈500 g) deveined and shelled; you can leave the tails on for presentation.
2. Coconut milk: 2 cups for a creamy sauce. Use full-fat for richer flavor or light for fewer calories.
3. Kokum juice: About 1 tablespoon for the characteristic Goan tang. If kokum is unavailable, use tamarind paste or a splash of vinegar.
4. Spices and seasonings: Turmeric, black pepper, ground cumin, ground coriander, Kashmiri red chili powder or paprika, and salt.
5. Ginger-garlic paste and onions: One onion, finely chopped, and 1 tsp ginger-garlic paste form the flavor base.
6. Oil: 2 tsp vegetable oil or coconut oil for cooking the onions.
7. Cilantro: Chopped, to garnish before serving.
Instructions
1. Clean, devein, and shell the shrimp, leaving tails intact if you prefer. Toss the shrimp with a pinch of salt and ½ tsp turmeric powder and set aside for 10 minutes.
2. Heat 2 tsp oil in a pan over medium heat. Add the chopped onion and sauté until translucent and soft.
3. In a bowl, combine the coconut milk with 1 tsp ground coriander, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder (or paprika), ½ tsp black pepper, 1 tsp ginger-garlic paste, and salt to taste. Mix well.
4. Pour the spiced coconut milk into the pan with the fried onions. Bring to a gentle simmer and cook for about 5 minutes so the flavors meld.
5. Add the shrimp along with 1 tbsp kokum juice (or tamarind substitute) and a little more salt if needed. Reduce the heat to low and cook for 3–4 minutes—just until the shrimp turn opaque and are cooked through. Avoid overcooking to prevent rubbery shrimp.
6. Taste and adjust seasoning. Garnish with chopped cilantro and serve hot. Traditionally this curry is served with steamed rice and split green chillies on the side.
Expert Tips
1. To make kokum juice: soak 3–4 kokum pieces in warm water for 10–15 minutes and strain. If kokum isn’t available, use tamarind paste or a small splash of vinegar.
2. Avoid overcooking shrimp—watch closely once they enter the pan; they cook very quickly.
3. For a thicker, richer gravy, stir in ½ cup freshly grated or ground coconut with the spiced coconut milk.
4. Adjust chili and black pepper to suit your heat preference; Kashmiri chili powder adds color more than intense heat if you want milder spice.
Serving Suggestions
This Goan shrimp curry pairs beautifully with steamed white rice or fragrant basmati. It also works with Indian breads like roti or naan. For a lower-carb option, serve it over cauliflower rice or a bed of sautéed greens.
Goan Shrimp Curry Recipe
Ingredients
- 1 lb (≈500 g) shrimp, deveined and shelled
- 2 cups coconut milk
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 4 green chillies, slit
- 1 tsp Kashmiri red chilli powder or paprika
- 1 tbsp kokum juice or tamarind paste
- ½ tsp turmeric powder
- 2 tsp vegetable oil
- 1 tsp ground coriander
- ½ tsp black pepper powder
- 1 tsp cumin powder
- Salt to taste
Garnish
- 1 tsp chopped cilantro
Instructions
- Clean and devein the shrimp, then toss with salt and turmeric and set aside for 10 minutes.
- Heat oil in a pan and sauté the chopped onion until translucent.
- Mix the coconut milk with cumin, coriander, Kashmiri chili powder, black pepper, ginger-garlic paste, and salt.
- Pour the spiced coconut milk into the pan with onions and simmer for about 5 minutes.
- Add the shrimp and kokum juice, then cook on low for 3–4 minutes until the shrimp are just done.
- Adjust seasoning, garnish with cilantro, and serve hot with steamed rice.
Notes
- To make kokum juice, soak 3–4 kokum pieces in warm water for 10–15 minutes and strain. Substitute tamarind paste or a little vinegar if needed.
- Do not overcook the shrimp; they turn rubbery if cooked too long.
- For a thicker gravy, add ½ cup ground fresh coconut to the onions before adding the coconut milk.
- Adjust spice levels to suit your taste—this recipe is moderately spicy.
Nutrition
You will love this spicy, tangy, and satisfying Goan prawn curry. Serve it piping hot with steamed rice or your preferred accompaniment.
If you try this recipe, please leave a star rating and a comment—feedback is always appreciated.