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Goan Prawn Curry with Coconut

Goan Prawn Curry with Coconut is a spicy, sour curry that comes from Goa and is also called Ambot Tik. Just serve this with steamed rice and you have a truly satisfying meal!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


For the prawns:

    •    Enough water to soak the prawns completely
    •    20 Jumbo Prawns or Shrimp, cleaned and deveined

For the ground masala:

    •    6 garlic cloves
    •    1 tsp cumin seeds
    •    1 cup coconut milk
    •    1 tsp turmeric powder
    •    1/2 cup grated coconut

    •    1 tsp whole peppercorns
    •    1 tbsp whole Coriander Seeds
    •    8–10 dried kashmiri red chillies
    •    1 small knob of tamarind (1 tsp Tamarind Paste)

For the curry:

    •    Salt to taste
    •    810 curry leaves
    •    2 tbsps coconut oil
    •    1 tbsp finely minced ginger
    •    1/2 cup finely chopped onions
    •    1/2 cup finely chopped tomatoes


  1. Start by defrosting prawns. Transfer prawns to a bowl and add enough cold water to soak them properly for 15 minutes. Before using, wash the prawns once or twice in running water and add them to the curry.
  2. Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.
  3. In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
  4. Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.

This great family recipe is thanks to My-Food-Story Recipes at


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