Goan Prawn Curry

Jo Pratt serves plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe
By Jo Pratt
Goan Prawn Curry
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the marinade

  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tbsp tamarind paste
  • 1/2 tsp salt
  • 75 ml water

For the curry

  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds, yellow or brown
  • 1 large onion, sliced
  • 2 cloves garlic, finely sliced
  • 400 ml coconut milk
  • 500 g raw tiger prawns, peeled

For the rice

  • 450 g basmati rice
  • 4 cardamom pods
  • 8 cloves
  • 1 cinnamon stick
  • 600 ml water


1. Mix together all of the marinade ingredients to create a smooth paste.

2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.

3. Cook for 5 minutes or until golden brown.

4. Stir in the spice paste.

5. Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.

6. Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.

7. In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.

8. Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.

9. Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.

10. Serve the prawn curry and rice together, with naan bread if desired.

Rate This Recipe