Goan Prawn Curry



  • 2 tbspolive or sunflower oil
  • 1medium onion, finely chopped
  • 1 tspfinely chopped garlic
  • 1 tbspground cumin
  • 2 tbspchilli powder
  • 1½ tbspground coriander
  • ½ tspsalt
  • 2 x 400 mlcans coconut milk, well shaken
  • 2 tsptamarind concentrate
  • 3small stock cubes
  • 4 tspcaster sugar, or to taste
  • 750 g(1 lb 10 oz) raw king prawns, peeled and de-veined
  • 2hot green chillies, sliced lengthways


Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder, coriander and salt. Reduce the heat and mix well for 1 minute. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.

Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick. Mix in the prawns and chillies
and cook for 2-3 minutes until the prawns are just opaque and cooked through, then serve.

Source - http://www.sbs.com.au/food/recipes/goan-prawn-curry

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