Goan Prawn Shrimp Curry Recipes

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GOAN PRAWN / SHRIMP CURRY

Serve plump prawns in a fragrant coconut curry sauce with perfect fluffy rice in this fabulous Goan-inspired recipe.

Provided by English_Rose

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19



Goan Prawn / Shrimp Curry image

Steps:

  • Mix together all of the marinade ingredients to create a smooth paste.
  • Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop, add the onion and garlic.
  • Cook for 5 minutes or until golden brown.
  • Stir in the spice paste.
  • Fry over a gentle heat for 4-5 minutes, until the spices are aromatic.
  • Stir in the coconut milk and prawns. Simmer for 5-6 minutes, until the prawns are cooked through and the sauce has thickened. Season to taste.
  • In the meantime, wash the rice in several changes of cold water, to get rid of any excess starch.
  • Place the rice in a saucepan with the cardamom, cloves, cinnamon stick and salt. Pour in the water.
  • Bring to the boil, cover with a tight fitting lid and cook for 10 minutes. Do not remove the lid during the cooking time. Leave the rice to stand for 5 minutes, then fluff with a fork.
  • Serve the prawn curry and rice together, with naan bread if desired.

1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon tamarind paste
1/2 teaspoon salt
75 ml water
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 large onion, sliced
2 garlic cloves, finely sliced
400 ml coconut milk
500 g raw tiger shrimp, peeled
450 g basmati rice
4 cardamom pods
8 cloves
1 cinnamon stick
600 ml water

GOAN PRAWN CURRY

Make and share this Goan Prawn Curry recipe from Food.com.

Provided by wigangiddy

Categories     Curries

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12



Goan Prawn Curry image

Steps:

  • 1.Chop one medium onion coarsely.
  • 2.Heat the olive oil and half the butter. Sweat the onions with two cloves of garlic for 4-5 minutes.
  • 3.Add the ground ginger, turmeric, cumin and chilli powder and fry for 2-3 minutes.
  • 4.Add the chopped tomatoes and rock salt and cook for 5 minutes.
  • 5.Add the prawns to the sauce and cook for 4-5 minutes.
  • 6.Remove the prawns from the heat then add 1-2 teaspoons of butter and stir.
  • 7.Add the chopped coriander for garnish.

Nutrition Facts : Calories 460.2, Fat 28.4, SaturatedFat 9.6, Cholesterol 345.5, Sodium 1449.8, Carbohydrate 15.3, Fiber 3.3, Sugar 5.5, Protein 36.5

1 medium onion
2 tablespoons olive oil
2 tablespoons unsalted butter, plus extra to finish
2 fresh garlic cloves, crushed
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon medium chili powder
8 ounces chopped tomatoes
salt, to taste
coriander, to garnish (optional)
500 -600 g raw king prawns, shell on

GOAN PRAWN CURRY

This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.

Provided by Anonymous

Time 55m

Yield 4

Number Of Ingredients 13



Goan Prawn Curry image

Steps:

  • Peel, devein, and rinse prawns. Rub with a generous amount of salt.
  • Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
  • Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
  • Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
  • Turn off heat and let it stand for a few minutes until curry has thickened.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g

½ pound medium shrimp, or more to taste
salt to taste
¾ cup freshly grated coconut
4 small Kashmiri chile peppers, seeded and chopped
3 cloves garlic
1 tablespoon coriander seeds
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon turmeric powder
1 ½ cups water
1 cup chopped okra
3 pieces kokum (wild mangosteen)

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