Goan Prawn Curry
Goan Prawn Curry
 
Prepare time: 10 min
Cook: 30 min
Ready in: 40 min

Goan Prawn Curry

Goan Prawn Curry is an ideal tropical side to appreciate on a radiant day. The formula for Goan Prawn Curry is straightforward and legitimate. You can serve this best Goan-style prawn curry with rice for a feeding informal breakfast or supper too. Here is the manner by which to make prawn curry Goan style.

On the off chance that you love Goa and its astounding fish, at that point I wager you definitely think about Goan Prawn Curry with coconut milk or without.

Goan Prawn Curry

Besides, you have sure probably eaten it at any rate once. Try not to disclose to me you didn’t care for it?

In the event that you are considering how to make this debauched Goan curry at home with clean prawns at that point, go right ahead.

Since, today, I am revealing to you how to make it without any preparation. Indeed, that too in an exceptionally bona fide way like that of our grandmom’s.

Thank sky that I attempted this prawn curry. In reality, it ended up being the yummiest curry plan.

Despite the fact that there are numerous renditions of Prawn Curry like Malabari, Kerala Style, Malvani, or Malaysian, this seaside Goanese curry that we are discussing is by and large an alternate arrangement.

I have utilized tamarind for this curry however you may supplant it with kokum for a more conventional flavor.

On the off chance that you find new Goan prawns, at that point, nothing beats it! Notwithstanding, you may likewise utilize frozen prawns for making this Prawn Curry Goan Style formula.

What is Goan Prawn Curry?

It is a tart fiery curry made utilizing shrimps, an assortment of flavors, and coconut milk. A few people use tamarind as the souring specialist and some utilize kokum.

Kudam Puli is additionally utilized by some for souring this curry. Goan-style Prawn curry matches very well with steamed rice.

This hand-crafted Spicy curry is not difficult to make and has a Portuguese impact.

Advantages of eating prawns (Shrimp)

Prawns are called Shrimp, Jhinga, Kolambi, or Chingri in various areas of India and abroad yet their advantages continue as before 🙂

In spite of the fact that prawns are very little stacked with protein, yet they are plentiful in nutrient B12.

Additionally, prawns are useful for heart wellbeing. They even forestall malignant growth and help in reinforcing muscles.

Need to stay youthful? Eat more prawns. Since they secure your energy.

Having said that, presently you folks have all the reasons to attempt this wanton curry at home. Things being what they are, the reason not experience my formula and do the distinctions?

How do get ready Prawns for Prawn Curry?

To strip prawns, eliminate the head and legs. Strip the shells from the prawns and press the tail to eliminate them from the body, whenever wanted.

To devein a prawn, utilize a little sharp blade to make a cut along the center of the back to uncover the dim vein. Pull out the vein.

To devein a prawn without scaling the back, utilize your fingers to deliberately get the vein through the opening at the head end to eliminate.

Put the prawns in a colander and flush them in the sink with cold water. Utilize your hands to wash each prawn separately.

As you are flushing, look out for any ruined prawns that are stained or vile. Prawns ought to seem white or dim prior to cooking.

Prawns ought to preferably be cooked following cleaning. Nonetheless, in the event that you should store them for some other time, make certain to save them in the fridge for close to 24 hours.

After this timeframe, they may begin to turn sour.

Goan Prawn Curry

Genius Tips by Bikram

Utilize the freshest prawns to make this curry.

Pleasantly perfect and devein the prawns prior to utilizing them in the curry.

You can make coconut milk at home by granulating coconut with water in a blender and afterward going it through a cross-section sifter. I have utilized canned coconut milk, however.

Try not to overcook the prawns else, they will get rubbery. The ideal time for cooking the prawns is 6-8 minutes.

On the off chance that utilizing kokum rather than tamarind, utilize 2-3 pieces instead of the beneath referenced amount of tamarind.

Varieties

Add a couple of cuts of crude mango to this curry rather than tamarind glue.

Add sautéed okra in the curry alongside prawns.

A few people add sautéed radish in this curry.

Rather than prawns, you can add any fish or fish to this curry.

There is another adaptation of Goan Prawn Curry called Ambotik which utilized ground new coconut rather than coconut milk. You can look at the formula here.

Bit by bit Recipe

Blend the cleaned prawns in with the marinating fixings and keep them aside.

Prawns marinated with salt, turmeric powder, and lemon juice.

Add all the elements for the masala glue in a blender and mix to make a smooth glue.

Make a smooth glue.

Warmth oil in a dish. When the oil is hot, add the marinated prawns and cook for 2-3 minutes. Eliminate the prawns on a plate and keep them aside.

In the leftover oil, add curry leaves (Optional) and green bean stew and fry for a couple of moments.

Add onion and fry until they turn clear.

Add tomato and cook for 2-3 minutes.

Presently add the ground masala glue, ½ cup water, and tamarind glue and cook for 5-6 minutes.

Add coconut milk, 2 cups water, and prawns and stew for 2-3 minutes. Add salt to taste and blend well.

You might also like

Brown Stew Chicken

Gosht Yakhni Pulao

Greek Omelette

Chicken Rezala

Chicken Florentine Pasta

Prawns Pulao

Goan Prawn Curry

Goan Prawn Curry
Print Recipe
5 from 3 votes

Goan Prawn Curry Recipe

Goan Prawn Curry is an ideal tropical side to relish on a bright day. Otherwise called Ambot Tik, Recipe for Goan Prawn Curry is extremely basic and legitimate. You can serve this best Goan style prawn curry with rice for a sustaining informal breakfast or supper too.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Goan Prawn Curry Recipe
Servings: 4 people
Author: Bikram Singh
Cost: $5

Ingredients

For Marinating the Prawns

  • 500 g Prawns (Cleaned
  • ½  tsp Salt
  • ½  tsp Turmeric Powder
  • 1 tbsp Lemon Juice

For the Ground Masala Paste

  • 2 tbsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 1 cup Fresh Coconut (Grated)
  • 8 Kashmiri Dry Red Chillies
  • 6 cloves Garlic
  • 1 tsp Whole peppercorns
  • 1 tsp Cloves
  • 1 inch Cinnamon

For the Curry

  • 3 tbsp Vegetable Oil
  • 12 Curry Leaves (Optional. Not used in authentic version.)
  • 3 Green Chillies (Chopped)
  • ½ cup Onion (Chopped)
  • ½ cup Tomato (Chopped)
  • 2 tsp Tamarind Paste
  • 1 cup Coconut Milk
  • Salt to taste

Instructions

For marinating the prawns

  • Clean the prawns and add them alongside different elements for marination in a bowl and blend well.
  • Save aside for 15 minutes.

For the ground masala glue

  • Add all the elements for making the ground masala in a blender and mix to make a smooth glue.
  • Add little water whenever required while making the glue.

For the curry

  • Warmth oil in a dish.
  • When the oil is hot, add the marinated prawns and cook for 2-3 minutes.
  • Eliminate the prawns on a plate and keep them aside.
  • In the leftover oil, add curry leaves and green stew and fry for a couple of moments.
  • Add onion and fry until they turn clear.
  • Add tomato and cook for 2-3 minutes.
  • Presently add the ground masala glue, ½ cup water, and tamarind glue and cook for 5-6 minutes.
  • Add coconut milk, 2 cups water, and cooked prawns and stew for 2-3 minutes.
  • Add salt to taste and blend well.
  • Embellishment with new coriander and serve hot with rice.

Notes

  • Utilize the freshest prawns to make this curry.
  • Pleasantly perfect and devein the prawns prior to utilizing them in the curry.
  • You can make coconut milk at home by granulating coconut with water in a blender and afterward going it through a lattice sifter. I have utilized canned coconut milk however.
  • Try not to overcook the prawns else they will get rubbery. The ideal time for cooking the prawns is 6-8 minutes.
  • In the event that utilizing kokum rather than tamarind, utilize 2-3 pieces instead of the beneath referenced amount of tamarind.

Nutrition

  • Calories: 481kcal | Carbohydrates: 23g | Protein: 30g | Fat: 31g | Saturated Fat: 25g | Cholesterol: 315mg | Sodium: 1363mg | Potassium: 745mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1210IU | Vitamin C: 243.5mg | Calcium: 278mg | Iron: 7.5mg

Ingredients

For Marinating the Prawns

  • 500 g Prawns (Cleaned
  • ½  tsp Salt
  • ½  tsp Turmeric Powder
  • 1 tbsp Lemon Juice

For the Ground Masala Paste

  • 2 tbsp Coriander Seeds
  • 2 tsp Cumin Seeds
  • 1 cup Fresh Coconut (Grated)
  • 8 Kashmiri Dry Red Chillies
  • 6 cloves Garlic
  • 1 tsp whole peppercorns
  • 1 tsp Cloves
  • 1-inch Cinnamon

For the Curry

  • 3 tbsp Vegetable Oil
  • 12 Curry Leaves (Optional. Not used in authentic version.)
  • 3 Green Chillies (Chopped)
  • ½ cup Onion (Chopped)
  • ½ cup Tomato (Chopped)
  • 2 tsp Tamarind Paste
  • 1 cup Coconut Milk
  • Salt to taste
Directions

For marinating the prawns

  1. Clean the prawns and add them alongside different elements for marination in a bowl and blend well.
  2. Save aside for 15 minutes.

For the ground masala glue

  1. Add all the elements for making the ground masala in a blender and mix to make a smooth glue.
  2. Add little water whenever required while making the glue.

For the curry

  1. Warmth oil in a dish.
  2. When the oil is hot, add the marinated prawns and cook for 2-3 minutes.
  3. Eliminate the prawns on a plate and keep them aside.
  4. In the leftover oil, add curry leaves and green stew and fry for a couple of moments.
  5. Add onion and fry until they turn clear.
  6. Add tomato and cook for 2-3 minutes.
  7. Presently add the ground masala glue, ½ cup water, and tamarind glue and cook for 5-6 minutes.
  8. Add coconut milk, 2 cups water, and cooked prawns and stew for 2-3 minutes.
  9. Add salt to taste and blend well.
  10. Embellishment with new coriander and serve hot with rice.
Notes
  • Utilize the freshest prawns to make this curry.
  • Pleasantly perfect and devein the prawns prior to utilizing them in the curry.
  • You can make coconut milk at home by granulating coconut with water in a blender and afterward going it through a lattice sifter. I have utilized canned coconut milk however.
  • Try not to overcook the prawns else they will get rubbery. The ideal time for cooking the prawns is 6-8 minutes.
  • In the event that utilizing kokum rather than tamarind, utilize 2-3 pieces instead of the beneath referenced amount of tamarind.

Nutrition

Calories: 481kcal | Carbohydrates: 23g | Protein: 30g | Fat: 31g | Saturated Fat: 25g | Cholesterol: 315mg | Sodium: 1363mg | Potassium: 745mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1210IU | Vitamin C: 243.5mg | Calcium: 278mg | Iron: 7.5mg

Goan Prawn Curry

5 COMMENTS

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here