Goan Prawn Curry

Name: Goan Prawn Curry
Total time: 38 min
Yield: 4 servings
Ingredients: 2 piece Red onion; 6 clove Garlic; 30 g Fresh ginger; 2 piece Green chilli; 100 ml Water; 2 piece Plum tomatoes; 3 tbsp Coconut oil; 2 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Ground turmeric; 2 tsp Kashmiri chilli powder; 1 tsp Ground black pepper; 400 ml Coconut milk; 2 tbsp tamarind paste; 1 tsp Salt; 600 g Raw king prawns; 15 g fresh coriander

38 min · 27 min active · makes ~1.75 kg · Medium

Goan Prawn Curry with tamarind paste and coconut milk, a tangy-rich seafood dish balancing sweet coconut against sour tamarind. Serves 4.

See more →

Goan Prawn Curry

Goan Prawn Curry with tamarind paste and coconut milk, a tangy-rich seafood dish balancing sweet coconut against sour tamarind. Serves 4.

See more →

TOTAL TIME

38 min

ACTIVE TIME

27 min

QUANTITY

~1.75 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/10

Ingredients

0/17 gathered · 4 servings

2piece

6clove

30g

2piece

100ml

2piece

3tbsp

2tsp

1tsp

2tsp

1tsp

400ml

2tbsp

1tsp

600g

15g

#	Quantity	Notes	State
1	2piece	—	—
2	6clove	—	—
3	30g	—	—
4	2piece	—	—
5	100ml	—	—
6	2piece	—	—
7	3tbsp	—	—
8	2tsp	—	—
9	1tsp	—	—
10	1tsp	—	—
11	2tsp	—	—
12	1tsp	—	—
13	400ml	—	—
14	2tbsp	—	—
15	1tsp	—	—
16	600g	—	—
17	15g	—	—

Tools

12 items

Serveware

1 item

Procedure

34 steps

1 of 34

Peel the 2 red onions

Red onion · 2 piece

⏱ 30s

ResultPeeled red onion

2 of 34

Roughly chop the peeled red onion

Peeled red onion · step 1

⏱ 40s

ResultRoughly chopped red onion

3 of 34

Add the roughly chopped red onion to the red onion bowl into the small bowl

Roughly chopped red onion · step 2

⏱ 5s

ResultRoughly chopped red onionused in step 16

4 of 34

Peel the 6 cloves of garlic

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic clovesused in step 8

5 of 34

Peel the fresh ginger

Fresh ginger · 30 g

⏱ 20s

ResultPeeled fresh ginger

6 of 34

Roughly chop the peeled fresh ginger

Peeled fresh ginger · step 5

⏱ 20s

ResultRoughly chopped ginger

7 of 34

Add the roughly chopped ginger to the ginger paste bowl into the second small bowl

Roughly chopped ginger · step 6

⏱ 5s

ResultRoughly chopped ginger

8 of 34

Add the peeled garlic cloves to the ginger paste bowl into the second small bowl

Peeled garlic cloves · step 4

⏱ 5s

ResultRoughly chopped ginger and peeled garlic cloves

9 of 34

Add the 2 green chillies to the ginger paste bowl into the second small bowl

Green chilli · 2 piece

⏱ 5s

ResultRoughly chopped ginger and peeled garlic cloves and green chilli

10 of 34

Add the water to the ginger paste bowl into the second small bowl

Water · 100 ml

⏱ 5s

ResultRoughly chopped ginger and peeled garlic clove mixture

11 of 34

Purée the roughly chopped ginger and peeled garlic clove mixture in the second small bowl

⏱ 30s

ResultGinger-garlic-chilli pasteused in step 18

12 of 34

Roughly chop the 2 plum tomatoes

Plum tomatoes · 2 piece

⏱ 40s

ResultRoughly chopped plum tomatoes

13 of 34

Add the roughly chopped plum tomatoes to the plum tomatoes bowl into the third small bowl

Roughly chopped plum tomatoes · step 12

⏱ 5s

ResultRoughly chopped plum tomatoesused in step 26

14 of 34

Pour the coconut oil into the large wide heavy-based pan.

Coconut oil · 3 tbsp

⏱ 10s

ResultCoconut oil

15 of 34

Set the pan over a medium-high heat and warm the oil until it shimmers.

⏱ 1 min

ResultHot coconut oil

16 of 34

Add the roughly chopped red onion from the red onion bowl to the large wide heavy based pan

Roughly chopped red onion · step 3

⏱ 5s

ResultHot coconut oil and roughly chopped red onion

17 of 34

Sauté the hot coconut oil and roughly chopped red onion

⏱ 8 min

ResultSoftened golden onion

18 of 34

Pour the ginger-garlic-chilli paste from the ginger paste bowl into the large wide heavy based pan

Ginger-garlic-chilli paste · step 11

⏱ 5s

ResultSoftened golden onion and ginger-garlic-chilli paste

19 of 34

Sauté the softened golden onion and ginger-garlic-chilli paste

⏱ 2 min

ResultFragrant onion base

20 of 34

Add the ground coriander to the large wide heavy based pan

Ground coriander · 2 tsp

⏱ 5s

ResultFragrant onion base and ground coriander

21 of 34

Add the ground cumin to the large wide heavy based pan

Ground cumin · 1 tsp

⏱ 5s

ResultFragrant onion base and ground coriander and ground cumin

22 of 34

Add the ground turmeric to the large wide heavy based pan

Ground turmeric · 1 tsp

⏱ 5s

ResultFragrant onion base and ground coriander mixture

23 of 34

Add the kashmiri chilli powder to the large wide heavy based pan

Kashmiri chilli powder · 2 tsp

⏱ 5s

ResultFragrant onion base and ground coriander mixture

24 of 34

Add the ground black pepper to the large wide heavy based pan

Ground black pepper · 1 tsp

⏱ 5s

ResultFragrant onion base and ground coriander mixture

25 of 34

Stir the fragrant onion base and ground coriander mixture

⏱ 1 min

ResultToasted spiced onion base

26 of 34

Add the roughly chopped plum tomatoes from the plum tomatoes bowl to the large wide heavy based pan

Roughly chopped plum tomatoes · step 13

⏱ 5s

ResultRoughly chopped plum tomatoes and toasted spiced onion base

27 of 34

Cook the roughly chopped plum tomatoes and toasted spiced onion base

⏱ 5 min

ResultDeep red masala

28 of 34

Pour the coconut milk into the large wide heavy based pan

Coconut milk · 400 ml

⏱ 5s

ResultDeep red masala and coconut milk

29 of 34

Add the tamarind paste to the large wide heavy based pan

Tamarind paste · 2 tbsp

⏱ 5s

ResultDeep red masala and coconut milk and tamarind paste

30 of 34

Add the salt to the large wide heavy based pan

Salt · 1 tsp

⏱ 5s

ResultDeep red masala and coconut milk mixture

31 of 34

Stir the deep red masala and coconut milk mixture

⏱ 20s

ResultGoan curry sauce

32 of 34

Simmer the goan curry sauce

⏱ 5 min

ResultThickened goan curry sauce

33 of 34

Add the raw king prawns to the large wide heavy based pan

Raw king prawns · 600 g

⏱ 5s

ResultThickened goan curry sauce and raw king prawns

34 of 34

Cook the thickened goan curry sauce and raw king prawns

⏱ 4 min

ResultJust-cooked prawns in curry sauce

Total Time38 min

#	Product	Action
1	2 piece	Peel the 2 red onions⏱ 30sResultPeeled red onion
2	Peeled red onionstep 1	Roughly chop the peeled red onion⏱ 40sResultRoughly chopped red onion
3	Roughly chopped red onionstep 2	Add the roughly chopped red onion to the red onion bowl into the small bowl⏱ 5sResultRoughly chopped red onionused in step 16
4	6 clove	Peel the 6 cloves of garlic⏱ 30sResultPeeled garlic clovesused in step 8
5	30 g	Peel the fresh ginger⏱ 20sResultPeeled fresh ginger
6	Peeled fresh gingerstep 5	Roughly chop the peeled fresh ginger⏱ 20sResultRoughly chopped ginger
7	Roughly chopped gingerstep 6	Add the roughly chopped ginger to the ginger paste bowl into the second small bowl⏱ 5sResultRoughly chopped ginger
8	Peeled garlic clovesstep 4	Add the peeled garlic cloves to the ginger paste bowl into the second small bowl⏱ 5sResultRoughly chopped ginger and peeled garlic cloves
9	2 piece	Add the 2 green chillies to the ginger paste bowl into the second small bowl⏱ 5sResultRoughly chopped ginger and peeled garlic cloves and green chilli
10	100 ml	Add the water to the ginger paste bowl into the second small bowl⏱ 5sResultRoughly chopped ginger and peeled garlic clove mixture
11	—	Purée the roughly chopped ginger and peeled garlic clove mixture in the second small bowl⏱ 30sResultGinger-garlic-chilli pasteused in step 18
12	2 piece	Roughly chop the 2 plum tomatoes⏱ 40sResultRoughly chopped plum tomatoes
13	Roughly chopped plum tomatoesstep 12	Add the roughly chopped plum tomatoes to the plum tomatoes bowl into the third small bowl⏱ 5sResultRoughly chopped plum tomatoesused in step 26
14	3 tbsp	Pour the coconut oil into the large wide heavy-based pan.⏱ 10sResultCoconut oil
15	—	Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHot coconut oil
16	Roughly chopped red onionstep 3	Add the roughly chopped red onion from the red onion bowl to the large wide heavy based pan⏱ 5sResultHot coconut oil and roughly chopped red onion
17	—	Sauté the hot coconut oil and roughly chopped red onion⏱ 8 minResultSoftened golden onion
18	Ginger-garlic-chilli pastestep 11	Pour the ginger-garlic-chilli paste from the ginger paste bowl into the large wide heavy based pan⏱ 5sResultSoftened golden onion and ginger-garlic-chilli paste
19	—	Sauté the softened golden onion and ginger-garlic-chilli paste⏱ 2 minResultFragrant onion base
20	2 tsp	Add the ground coriander to the large wide heavy based pan⏱ 5sResultFragrant onion base and ground coriander
21	1 tsp	Add the ground cumin to the large wide heavy based pan⏱ 5sResultFragrant onion base and ground coriander and ground cumin
22	1 tsp	Add the ground turmeric to the large wide heavy based pan⏱ 5sResultFragrant onion base and ground coriander mixture
23	2 tsp	Add the kashmiri chilli powder to the large wide heavy based pan⏱ 5sResultFragrant onion base and ground coriander mixture
24	1 tsp	Add the ground black pepper to the large wide heavy based pan⏱ 5sResultFragrant onion base and ground coriander mixture
25	—	Stir the fragrant onion base and ground coriander mixture⏱ 1 minResultToasted spiced onion base
26	Roughly chopped plum tomatoesstep 13	Add the roughly chopped plum tomatoes from the plum tomatoes bowl to the large wide heavy based pan⏱ 5sResultRoughly chopped plum tomatoes and toasted spiced onion base
27	—	Cook the roughly chopped plum tomatoes and toasted spiced onion base⏱ 5 minResultDeep red masala
28	400 ml	Pour the coconut milk into the large wide heavy based pan⏱ 5sResultDeep red masala and coconut milk
29	2 tbsp	Add the tamarind paste to the large wide heavy based pan⏱ 5sResultDeep red masala and coconut milk and tamarind paste
30	1 tsp	Add the salt to the large wide heavy based pan⏱ 5sResultDeep red masala and coconut milk mixture
31	—	Stir the deep red masala and coconut milk mixture⏱ 20sResultGoan curry sauce
32	—	Simmer the goan curry sauce⏱ 5 minResultThickened goan curry sauce
33	600 g	Add the raw king prawns to the large wide heavy based pan⏱ 5sResultThickened goan curry sauce and raw king prawns
34	—	Cook the thickened goan curry sauce and raw king prawns⏱ 4 minResultJust-cooked prawns in curry sauce
Total Time		38 min

Serving

Ladle the just-cooked prawns in curry sauce.
Scatter fresh coriander to the ladled goan prawn curry.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	569kcal
	36g
	37g
	31g
	25g
	12g
	6g
	892mg

Ingredients0/17

Tools0/10

Recipe

Goan Prawn Curry

Goan Prawn Curry with tamarind paste and coconut milk, a tangy-rich seafood dish balancing sweet coconut against sour tamarind. Serves 4.

What you’ll doYou will build a spiced paste from ginger, garlic and chilli, then fry it with onion and ground spices until fragrant. Add tomatoes, coconut milk and tamarind, and simmer until the sauce thickens and deepens in colour. Finally, slip in raw prawns and cook them through in the hot sauce, then finish with fresh coriander.

Serves4

Total38 min

LevelMedium

Ingredients

Red onion2 piece
Garlic6 clove
Fresh ginger30 g
Green chilli2 piece
Water100 ml
Plum tomatoes2 piece
Coconut oil3 tbsp
Ground coriander2 tsp
Ground cumin1 tsp
Ground turmeric1 tsp
Kashmiri chilli powder2 tsp
Ground black pepper1 tsp
Coconut milk400 ml
Tamarind paste2 tbsp
Salt1 tsp
Raw king prawns600 g
Fresh coriander15 g

Tools

Large wide heavy based panWork surfaceRed onion bowl (small bowl)Ginger paste bowl (small bowl)Plum tomatoes bowl (small bowl)Chef's knifeImmersion blenderWooden spoonPeelerLadleServing bowlChopping board

Method

Peel the 2 red onions

30sChopping board, Chefs knifeRed onion · 2 piece

Roughly chop the peeled red onion

40sChopping board, Chefs knifePeeled red onion · step 1

Add the roughly chopped red onion to the red onion bowl into the small bowl

Result · Roughly chopped red onion · used in step 16

5sRed onion bowl (small bowl)Roughly chopped red onion · step 2

Peel the 6 cloves of garlic

Result · Peeled garlic cloves · used in step 8

30sChopping board, Chefs knifeGarlic · 6 clove

Peel the fresh ginger

20sChopping board, Chefs knifeFresh ginger · 30 g

Roughly chop the peeled fresh ginger

20sChopping board, Chefs knifePeeled fresh ginger · step 5

Add the roughly chopped ginger to the ginger paste bowl into the second small bowl

5sGinger paste bowl (small bowl)Roughly chopped ginger · step 6

Add the peeled garlic cloves to the ginger paste bowl into the second small bowl

5sGinger paste bowl (small bowl)Peeled garlic cloves · step 4

Add the 2 green chillies to the ginger paste bowl into the second small bowl

5sGinger paste bowl (small bowl)Green chilli · 2 piece

Add the water to the ginger paste bowl into the second small bowl

5sGinger paste bowl (small bowl)Water · 100 ml

Purée the roughly chopped ginger and peeled garlic clove mixture in the second small bowl

Result · Ginger-garlic-chilli paste · used in step 18

30sGinger paste bowl (small bowl), Immersion blender

Roughly chop the 2 plum tomatoes

40sChopping board, Work surface, Chefs knifePlum tomatoes · 2 piece

Add the roughly chopped plum tomatoes to the plum tomatoes bowl into the third small bowl

Result · Roughly chopped plum tomatoes · used in step 26

5sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 12

Pour the coconut oil into the large wide heavy-based pan.

10sLarge wide heavy based panCoconut oil · 3 tbsp

Set the pan over a medium-high heat and warm the oil until it shimmers.

1 minLarge wide heavy based pan

Add the roughly chopped red onion from the red onion bowl to the hot coconut oil

5sLarge wide heavy based panRoughly chopped red onion · step 3

Sauté the hot coconut oil and roughly chopped red onion

8 minLarge wide heavy based pan, Wooden spoon

Pour the ginger-garlic-chilli paste from the ginger paste bowl into the large wide heavy based pan

5sLarge wide heavy based panGinger-garlic-chilli paste · step 11

Sauté the softened golden onion and ginger-garlic-chilli paste

2 minLarge wide heavy based pan, Wooden spoon

Add the ground coriander to the fragrant onion base

5sLarge wide heavy based panGround coriander · 2 tsp

Add the ground cumin to the fragrant onion base and ground coriander

5sLarge wide heavy based panGround cumin · 1 tsp

Add the ground turmeric to the fragrant onion base and ground coriander and ground cumin

5sLarge wide heavy based panGround turmeric · 1 tsp

Add the kashmiri chilli powder to the fragrant onion base and ground coriander mixture

5sLarge wide heavy based panKashmiri chilli powder · 2 tsp

Add the ground black pepper to the fragrant onion base and ground coriander mixture

5sLarge wide heavy based panGround black pepper · 1 tsp

Stir the fragrant onion base and ground coriander mixture

1 minLarge wide heavy based pan, Wooden spoon

Add the roughly chopped plum tomatoes from the plum tomatoes bowl to the toasted spiced onion base

5sLarge wide heavy based panRoughly chopped plum tomatoes · step 13

Cook the roughly chopped plum tomatoes and toasted spiced onion base

5 minLarge wide heavy based pan, Wooden spoon

Pour the coconut milk into the large wide heavy based pan

5sLarge wide heavy based panCoconut milk · 400 ml

Add the tamarind paste to the deep red masala and coconut milk

5sLarge wide heavy based panTamarind paste · 2 tbsp

Add the salt to the deep red masala and coconut milk and tamarind paste

5sLarge wide heavy based panSalt · 1 tsp

Stir the deep red masala and coconut milk mixture

20sLarge wide heavy based pan, Wooden spoon

Simmer the goan curry sauce

5 minLarge wide heavy based pan

Add the raw king prawns to the thickened goan curry sauce

5sLarge wide heavy based panRaw king prawns · 600 g

Cook the thickened goan curry sauce and raw king prawns

4 minLarge wide heavy based pan, Wooden spoon

Ladle the just-cooked prawns in curry sauce from the large wide heavy based pan into the serving bowl

20sServing bowl, LadleJust-cooked prawns in curry sauce · step 34

Scatter the fresh coriander over the ladled goan prawn curry

Result · Goan Prawn Curry

10sServing bowlFresh coriander · 15 g

Printed 6 October 2026