Everyone has atleast one meal that takes them right back to their childhood. For me its this Goan prawn curry. This curry with some rice, for me, is the ultimate soul food. And I must say, my mother makes the best prawn curry in the world. Atleast I think so. This is her prawn curry recipe that I’m sharing with you today.
For a recipe like this, fresh prawns are the best. Check out my video on how to clean and de-vein prawns here. I recommend using small to medium sized prawns for the curry. Save your larger prawns (like your king prawns and tiger prawns) to crumb fry or grill.
Now, to take this prawn curry to the next level, add some okra to the curry. Don’t kick it till you try it. It is really something else. I have shared a version of that curry here. This is just how my family makes this curry. And almost every Goan family has their own version of it.
This prawn curry is best served pipping hot with some boiled rice, Goan red rice is even better, if you can get your hands on some. This also goes down a real treat with some crusty bread.
The concept of Kalchi Kodi
While all this is quite common, something you may have not come across before is the concept of “kalchi Kodi” which simply translates to “yesterdays curry”. This is literally what it is. Any leftovers are reheated the next morning. This makes the curry really thick and it is then enjoyed with either chapatis or bread for breakfast. For me this curry for breakfast is a little too savoury. So instead, we just have any leftovers for lunch the next day.
Onto the recipe.
Goan Prawn Curry
Course: MainsDifficulty: Easy4
servings40
minutes25
minutesA delectable coconut based curry, slightly tart, perfectly spiced and loaded with succulent prawns, this Goan Prawn curry is an absolute winner.
Ingredients
1/2 kg prawns, peeled and deveined
1/2 onion, finely chopped
2 chillies, slit in half
1 piece of amsol (dried mango)
3-4 pieces of kokum
A walnut sized ball of tamarind
1 tbsp coconut oil
Salt, to taste
1-2 tbsp lemon juice
1 tsp vinegar, optional
- For the Masala (spice paste) –
1/2 cup grated coconut
6 Kashmiri chillies
2 large cloves garlic
1 tbsp coriander seeds
1/4 tsp black pepper corns
1/2 tsp cumin seeds
1/4 tsp turmeric powder
Directions
- Sprinkle salt, squeeze some lemon juice and drizzle the vinegar over the prawns and set aside
- Pour a little warm water over the tamarind and set aside (I use about 1/4 cup of water).
- Grind all the ingredients for the masala to a fine paste, using a little water as needed.
- Heat some oil in a pot. Saute the onions till they have softened and turn translucent.
- Add the masala and let it saute for a few minutes.
- Add some water to thin out your masala and get it to the consistency you like. Remember the curry will thicken as it cooks. So add a touch more water. Add the chillies and bring it to a boil.
- Turn the heat down to a simmer, add the amsol and the kokum and let the curry simmer for 6-8 minutes. Halfway through, stir the curry through and add water to adjust the consistency, if needed.
- When the curry is almost ready, add the prawns. Add some of the tamarind extract and cook for another 2 minutes or till the prawns are just cooked. Don’t overcook the prawns.
- Check for seasoning and adjust as required.
Serve hot with rice.
Enjoy!
Recipe Video
Goan Prawn Curry with Okra
![](https://i0.wp.com/theaspiringhomecook.com/wp-content/uploads/2019/10/A15BC428-F106-450E-80A1-99700D45B4DD.jpeg?resize=1000%2C667&ssl=1)
Goan Prawn Curry with Okra
Course: Mains, SeafoodCuisine: Goan4
servings30
minutes30
minutesIngredients
500g prawns, shelled, de-veined and washed a couple of times
1 small onion, finely chopped
2 chillies, split lengthwise
A couple of pieces of Kokum / Aamsol (dried souring agents)
6-8 okra pods, trim off the stalk and cut into approx. 1 inch pieces
Salt, to taste
1-2 tbsp oil
A small ball of tamarind (about half a walnut in size)
- For the masala (spice paste) –
1/2 cup grated coconut
6 Kashmiri chillies
3 cloves garlic
1/4 tsp turmeric powder
1/8 tsp black pepper corns
1/4 tsp cumin seeds
1 tbsp coriander seeds
Directions
- Sprinkle a little salt on the prepped prawns and set aside.
- Soak the tamarind in a little warm water in a small bowl and set aside.
- Grind all the ingredients for the masala into a fine paste using a little water, as needed
- Heat the oil in a large vessel.
Add the onions and saute till they soften. Add the kokum / aamsol. - Add the ground masala / spice paste to the pan and let it fry for a couple of minutes.
- Add a cup of water to the mixer and swirl around to pick up any of the remaining spice mix and add to the pan. Add more water as needed to achieve the desired consistency.
- Add the chillies and bring to a boil. Season lightly with a little salt (The prawns also have some salt on them so add salt accordingly). Lower the heat to a simmer and add the okra.
- Cook gently till the okra is almost cooked. Check for seasoning. Mash the tamarind up and discard any pieces of fibre or shell and add some of the tamarind paste, to taste.
- Add the prawns. Continue cooking just till the prawns have cooked through. (This usually just takes a couple of minutes depending on the size of the prawns.) Do not overcook the prawns.
- Check for seasoning and adjust, if needed.
Serve hot.