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Goan prawn curry

Authentic Goan Prawn Curry Recipe – A Coastal Delight

This Goan Prawn Curry, also known as Sungtache Hooman, is a fragrant, mildly spicy, and tangy dish made with juicy prawns, coconut milk, tamarind, and a blend of aromatic spices. Serve it with steamed rice for an authentic experience!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • For the Curry Base:
  • 1 lb prawns shrimp, cleaned and deveined
  • 1 tablespoon oil coconut or vegetable
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 medium tomatoes pureed
  • 1-2 green chilies slit
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon garam masala
  • ½ teaspoon black pepper
  • For the Coconut Base:
  • 1 cup thick coconut milk
  • ½ cup thin coconut milk or water
  • 1 teaspoon tamarind paste or 1 tablespoon fresh tamarind pulp
  • Salt to taste
  • For Garnish:
  • Fresh coriander leaves chopped
  • ½ teaspoon grated coconut optional
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Instructions
 

  • Marinate the Prawns:
  • Toss prawns with ½ teaspoon turmeric, ½ teaspoon salt, and ½ teaspoon black pepper.
  • Set aside while you prepare the curry.
  • Cook the Aromatics:
  • Heat oil in a pan over medium heat.
  • Add onions and sauté until soft and golden brown.
  • Stir in garlic, ginger, and green chilies, cooking for another 1 minute.
  • Pour in the pureed tomatoes and cook until the oil separates (5 minutes).
  • Add the Spices And Coconut Milk:
  • Stir in red chili powder, coriander, cumin, garam masala, and turmeric.
  • Pour in the thin coconut milk and simmer for 5 minutes.
  • Cook the Prawns:
  • Add the prawns and cook for 5-7 minutes, stirring occasionally.
  • Mix in the tamarind paste and thick coconut milk.
  • Simmer for another 2 minutes, ensuring the prawns are tender.
  • Serve And Enjoy:
  • Garnish with chopped coriander and grated coconut.
  • Serve hot with steamed rice or Goan poi (bread).

Notes

  • Want it spicier? Add more red chili powder or fresh green chilies.
  • Creamier texture? Blend 2 tablespoons grated coconut with thin coconut milk before adding.
  • No tamarind? Substitute with ½ teaspoon vinegar for tanginess.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 22g