Goan Prawn Curry

goan prawn curry

India is known for its regional cuisines and Goan cuisine is quite a hot with Indians & tourists alike. Goa being a coastal state is known for its sea food or fish recipes and spicy food but Michelin Star Chef Alfred Prasad has shared a great recipe which is rich in flavours with an added ingredient – kokum or goraka fruits to give it a tinge of sour fruitiness.

This easy to do recipe is a must try, as its incredible delicious and will be a hit with family & friends, so try this!

Step-by-Step Easy & Quick Recipe –

Cook Time              Total Time                 Yields

60 mins                   60 mins                4 Serving


Goan prawn curry

Prawns – 250 g (raw, peeled)

Turmeric powder – ¼ tsp

Coconut oil – 3 tbsp

Shallots – 2 (sliced)

Mango – 1 small (peeled, diced)

Kokum or goraka – 2 (if unavailable, replace with 1 tsp of tamarind concentrate)

200ml of water

Coconut milk – 50ml (optional)

Salt per taste

 Spice paste

Ginger – 1-inch

Garlic cloves – 6

Dried red chili – 8 (bright red or Kashmiri)

Cumin seeds – 1 tsp

Coriander seeds – 2 tsp

Coconut grated – 250g (fresh or frozen)

water, as required


  • Begin by preparing the spice paste. Grind the ginger, garlic, red chilies, cumin seeds, coriander seeds and grated coconut together in a food processor or wet grinder, adding a little water as necessary until a smooth, thick paste is formed.
  • Rub the prawns with the turmeric powder and set aside until ready to use
  • Meanwhile, heat oil in a thick-bottomed saucepan over a medium heat, then add the shallots and sweat until soft. Add the spice paste to the pan, mix well to combine and cooking for 20-25 minutes until the oil begins to separate
  • Add the kokum, raw mango and water and bring to the boil, then stir through the prawns and cook for a further 2 minutes until the prawns begin to colour. Add the coconut milk to the pan and stir well to incorporate, then cook the curry for another minute or so and remove from the heat

Note: Check the seasoning and divide between bowls. Garnish with the micro cress and serve immediately with steamed rice or bread. Bon Apatite!


Happy Cooking!!

Recipe By: Michelin Star Chef Alfred Prasad



Picture courtesy By: Great British Chefs and visit their website for more prawn recipes.

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