Goan prawn curry

Enjoy a taste of Goa with Mahernosh Mody's flavourful large prawns braised in a fragrant spiced coconut gravy
By Mehernosh Mody
Goan prawn curry
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 45 minutes
  • Effort: medium



  • 12-15 large prawns, shelled and de-veined
  • 2 tbsp lemon juice
  • 1 1/2 tbsp turmeric
  • salt
  • 20 dried chillies
  • 4 clove garlic, peeled
  • 3 whole fresh coconut, grated
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 piece ginger, (2.5cm)peeled
  • 2 tbsp vegetable oil
  • 2 onions, sliced
  • 4 green chillies, cut lengthways
  • 1 tomato, chopped
  • 3-4 pieces of kokum
  • 250 ml coconut milk
  • steamed rice, to serve

Tips and Suggestions

Kokum is a souring agent used in Indian cookery and found in Indian supermarkets.


1. Place the prawns in a dish. Add in the lemon juice, half a tblespoon of tumeric and salt; set aside to marinate.

2. Place the dried red chillies, garlic, coconut, coriander seeds, remaining turmeric, cumin seeds and ginger in a blender or food processor; add a little hot water. Process to a smooth paste.

3. Heat the vegetable oil in a large, heavy-based frying pan. Add the onions and stir-fry until light brown, around 5 minutes.

4. Add the green chillies and dried chilli paste, mixing well, and cook over a low heat, stirring often, for 20 minutes.

5. Add the tomato, kokum and coconut milk and simmer for about 10 minutes, stirring occasionally.

6. Add the marinated prawns and simmer until cooked through.

7. Adjust the seasoning if necessary and serve with steamed rice.

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