🍛 Goan Prawn Curry

Name: Goan Prawn Curry
Total time: 40 min
Yield: 4
Cuisine: India · Goa
Ingredients: 500 g prawns, peeled and deveined; 400 ml coconut milk; 2 tomatoes, chopped; 4 dried kokum pieces; 6 dried red chilies; 1 onion, chopped; 4 garlic cloves; 1 tsp ground turmeric; 1 tbsp oil; Salt to taste

Origin: India · Goa

362kcal

per serving · 250 g

145kcal

per 100 g

30 gProtein12 g / 100 g

20 gFat8 g / 100 g

12 gCarbs5 g / 100 g

Goan prawn curry is a coastal curry of prawns simmered in coconut milk with tomato, red chilies and kokum, a sour fruit typical of India's western coast. The sauce is creamy, tangy and spicy, with the kokum giving a fruity sourness that balances the rich coconut. It is a daily staple in Goa, served with boiled rice.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein12 g protein per 100 g — 33% of the calories

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp

Allergens

Contains (in a typical recipe):

⚠ Crustaceans

What it is made of

shrimpcoconut milktomatokokumchili pepper

Recipe

4 servings40 min

Ingredients

500 g prawns, peeled and deveined
400 ml coconut milk
2 tomatoes, chopped
4 dried kokum pieces
6 dried red chilies
1 onion, chopped
4 garlic cloves
1 tsp ground turmeric
1 tbsp oil
Salt to taste

Method

Soak the chilies in warm water for 10 minutes, then blend with garlic, turmeric and a little coconut milk into a paste.
Fry the onion in the oil until soft, add the tomatoes and cook for 5 minutes.
Add the paste and cook for 3 minutes, then pour in the remaining coconut milk and kokum.
Simmer gently for 10 minutes, add the prawns and cook for 4–5 minutes until just pink; season with salt.

How to make it lighter

Use light coconut milk or replace a third of it with water to cut the fat noticeably.
Serve a measured portion of rice and add steamed vegetables on the side.
Keep the oil to 1 tbsp for the whole pot; 1 tbsp oil ≈ 120 kcal.

History

Fish and prawn curry with rice is so central to Goan life that 'xit kodi', rice and curry, is often called the state's everyday meal. Kokum and coconut reflect the produce of the Konkan coast, where the curry is cooked in many local variations.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →