Curry Season

I'd be lying if I said the fall was curry season. Curry is good all year round. I will say, a spicy curry like this is a belly warming magic this time of year. I came across this Goan Prawn Curry recipe while searching for pumpkin curry. I can't wait to try it. 

For the Prawns

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

For the Ground Masala

8-10 dried Kashmiri Red Chillies 
6 Garlic Cloves
1 teaspoon whole Peppercorns
1 tablespoon whole Coriander Seeds
1 teaspoon Cumin seeds
1 small knob of Tamarind
1 teaspoon Turmeric Powder
1/2 cup grated Coconut
1 cup Coconut Milk

    For the Curry

    2 tablespoons Coconut Oil
    1 tablespoon finely minced Ginger
    1/2 cup finely chopped Tomatoes
    Salt to taste
    8-10 Curry Leaves


    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.

    Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.

    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.

    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.

      Photo and recipe from

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