Goan Prawn Curry with Coconut and Kokum

Why You’ll Love This Recipe

• Classic Goan flavors: mellow coconut, tangy kokum or tamarind, and the vibrant color of Kashmiri chili.
• Fast weeknight-friendly: on the table in about 35 minutes.
• Balanced heat: warm and aromatic rather than fiery, perfect for the whole family.
• Restaurant-quality texture: plump, juicy prawns in a silky curry without splitting the coconut milk.

Grocery List

• Produce: 1 medium onion, fresh ginger, garlic, green chilies, fresh curry leaves, cilantro
• Dairy: None
• Pantry: Large shrimp (1.5 lb/680 g), coconut milk (14 oz/400 ml), black mustard seeds, Kashmiri chili powder, ground coriander, ground cumin, black pepper, turmeric, kokum rinds or tamarind pulp, jaggery or brown sugar, neutral oil, fine sea salt, white rice (for serving)

Full Ingredients

Prawns

• 1.5 lb (680 g) large shrimp/prawns, peeled and deveined (tails optional)
• 1/2 tsp ground turmeric
• 1/2 tsp fine sea salt

Tempering and Aromatics

• 2 tbsp neutral oil (coconut or vegetable)
• 1 tsp black mustard seeds
• 10–12 fresh curry leaves
• 1–2 green chilies, slit lengthwise (adjust to taste)
• 1 medium onion (150 g), finely diced
• 1 tbsp grated fresh ginger
• 1 tbsp minced garlic

Spice Paste (Color and Body)

• 2 tsp Kashmiri chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground turmeric
• 2 tbsp water (to bloom the spices into a slurry)

Curry Base and Finish

• 14 oz (400 ml) full-fat coconut milk, well shaken
• 1/2 cup (120 ml) water or seafood stock
• EITHER 6–8 kokum rinds soaked in 1/2 cup (120 ml) hot water for 10 minutes OR 2 tbsp tamarind pulp (or 1 tbsp concentrate mixed with 3 tbsp warm water)
• 1/4 tsp fine sea salt (plus more to taste)
• 1 tsp jaggery or brown sugar (optional, balances tang)
• 2 tbsp chopped fresh cilantro, for garnish

Step-by-Step Instructions

Step 1: Marinate the prawns

Pat the shrimp dry. In a bowl, toss with 1/2 tsp turmeric and 1/2 tsp salt until evenly coated. Refrigerate for 10 minutes while you prep everything else. This quick cure seasons the prawns and helps them stay juicy.

Step 2: Prep the souring agent and spice slurry

If using kokum, soak 6–8 rinds in 1/2 cup (120 ml) hot water for 10 minutes, then lightly squeeze to release the tang. If using tamarind, measure 2 tbsp pulp (or mix 1 tbsp concentrate with 3 tbsp warm water). In a small bowl, bloom the dry spices by mixing Kashmiri chili powder, coriander, cumin, black pepper, and 1/4 tsp turmeric with 2 tbsp water to form a smooth slurry. This prevents scorching and gives even color.

Step 3: Temper mustard seeds and curry leaves

Heat 2 tbsp oil in a medium saucepan or kadai over medium heat until a mustard seed sizzles on contact (about 350°F/175°C). Add mustard seeds; when they pop and dance (30–45 seconds), immediately add curry leaves and slit green chilies. Stand back—the leaves will sputter and release their aroma.

Step 4: Build the aromatic base

Add the diced onion and a pinch of salt. Cook, stirring, until translucent and just golden at the edges, 6–8 minutes. Add ginger and garlic; cook 60 seconds until fragrant and no longer raw.

Step 5: Fry the spice paste

Reduce heat to medium-low. Stir in the spice slurry and cook 1–2 minutes, stirring constantly, until the paste is thick, glossy, and the oil begins to separate. This frying step unlocks the color of the Kashmiri chili and smooths the flavor.

Step 6: Make the curry sauce

Pour in the coconut milk and 1/2 cup (120 ml) water or stock. Bring to a gentle simmer—small, lazy bubbles—at about 185–195°F (85–90°C). Add the kokum with its soaking liquid (discard any seeds) or stir in the tamarind pulp. Season with 1/4 tsp salt and the jaggery if using. Simmer 5 minutes to meld.

Step 7: Cook the prawns and finish

Add the marinated prawns and simmer gently 3–4 minutes, stirring once or twice, until just opaque and curled into a loose “C” shape (internal temp about 120°F/49°C). Do not boil vigorously or they’ll turn rubbery. Turn off heat, rest 5 minutes, then taste and adjust salt or tang. Garnish with chopped cilantro and serve hot with steamed rice.

Pro Tips

• Use Kashmiri chili powder for brilliant color and gentle warmth; it’s much milder than regular chili powder.
• Keep the sauce at a gentle simmer. Boiling can split coconut milk; aim for 185–195°F (85–90°C).
• Balance the sour: start with less tamarind or fewer kokum rinds; add more to taste. A pinch of jaggery rounds the edges.
• Don’t overcook prawns. Pull them as soon as they’re opaque and barely firm; they’ll carry over slightly while resting.
• Mustard seeds should audibly pop. If they don’t, your oil isn’t hot enough; if they smoke, reduce the heat.

Variations

• Fish curry: Swap prawns for 1.1 lb (500 g) firm white fish (kingfish, cod). Simmer fish 5–6 minutes instead.
• Vegetarian: Add 1 can (15 oz/425 g) chickpeas and 8 oz (225 g) cubed paneer; simmer 6–8 minutes.
• Spicier: Add 1–2 dried red chilies during tempering or 1/2 tsp red chili flakes with the spice paste.

Storage & Make-Ahead

Make the curry base (through Step 6) up to 3 days ahead; refrigerate and gently rewarm to a simmer before adding prawns. Freeze the base for up to 2 months. Once the prawns are cooked, enjoy within 24 hours; reheat gently to 165°F (74°C) without boiling to keep them tender.

Nutrition (per serving)

Approximate: 410 kcal; 30 g protein; 28 g fat; 7 g carbs; 2 g fiber; 700 mg sodium. Values will vary based on brand of coconut milk, added salt, and choice of souring agent.