Goan Prawn Masala

Goan prawn curry is a tangy spicy curry made using shrimps, a variety of spices and coconut milk. Some people use tamarind as the souring agent and some use kokum. Goan’s style Prawn curry pairs very well with steamed rice. This homemade Spicy curry is easy to make and has a Portuguese influence.

Goan Prawn Masala

Goan Prawn Masala

Recipe by Ushakal GroupCourse: Seafood, Main DishCuisine: indianDifficulty: Medium


Prep time


Cooking time




  • For Marinating the Prawns

  • 500 g Prawns Cleaned

  • 1/2 tsp Salt

  • 1/2 tsp Turmeric Powder

  • 1 tbsp Lemon Juice

  • For the Ground Masala Paste

  • 2 tbsp Coriander Seeds

  • 2 tsp Cumin Seeds

  • 1 cup Fresh Coconut Grated

  • 8-10 Kashmiri Dry Red Chilies

  • 5-6 cloves Garlic

  • 1 tsp Whole peppercorns

  • 1 tsp Cloves

  • 1-inch Cinnamon

  • For the Curry

  • 3 tbsp Vegetable Oil

  • 10-12 Curry Leaves Optional.

  • 2-3 Green Chilies Chopped

  • 1/2 cup Onion Chopped

  • 1/2 cup Tomato Chopped

  • 2 tsp Tamarind Paste

  • 1 cup Coconut Milk

  • Salt to taste


  • For marinating the prawns
  • Clean the prawns and add it along with other ingredients for marination in a bowl and mix well.
  • Keep aside for 15 minutes.
  • For the ground masala paste
  • Add all the ingredients for making the ground masala in a blender and blend to make a smooth paste.
  • Add little water if required while making the paste.
  • For the curry
  • Heat oil in a pan.
  • Once the oil is hot, add the marinated prawns and cook for 2-3 minutes.
  • Remove the prawns on a plate and keep aside.
  • In the remaining oil, add curry leaves and green chilli and fry for a few seconds.
  • Add onion and fry until they turn translucent.
  • Add tomato and cook for 2-3 minutes.
  • Now add the ground masala paste, 1/2 cup water and tamarind paste and cook for 5-6 minutes.
  • Add coconut milk, 2 cups water and cooked prawns and simmer for 2-3 minutes.
  • Add salt to taste and mix well.
  • Garnish with fresh coriander and serve hot with rice.


  • Use the freshest prawns to make this curry.
    Nicely clean and devein the prawns before using them in the curry.
    You can make coconut milk at home by grinding coconut with water in a blender and then passing it through a mesh strainer.
    Do not overcook the prawns otherwise they will become rubbery. The ideal time for cooking the prawns is 6-8 minutes.
    If using kokum instead of tamarind, use 3-4 pieces in place of tamarind.

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