Goan prawn curry


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Perhaps it is no surprise that an exquisite seafood cuisine has developed in Goa - an area of India resplendent with flourishing rice fields, coconut palms, cashew trees, and a vast coastline that yields a steady harvest of top-quality fish and shellfish. Goan dishes such as this, Camrao De Caldeen, use generous amounts of chilli.


  • 500 g/lb peeled king or tiger prawns (jumbo shrimp), deveined
  • 2.5 ml/72 tsp salt, plus extra to taste
  • 30 ml/2 tbsp palm or cider vinegar
  • 60 ml/4 tbsp sunflower oil or olive oil
  • 1 large onion, finely chopped
  • 10 ml/2 tsp ginger purée
  • 10 ml/2 tsp garlic purée
  • 2.5 ml/12 tsp ground cumin
  • 5 ml/1 tsp ground coriander
  • 2.5 ml/½ tsp ground turmeric
  • 2.5 ml/12 tsp chilli powder
  • 2.5 ml/½ tsp ground black pepper
  • 75 g/3 oz/1 cup creamed coconut, cut into pieces, or 250ml/8fl oz/1 cup coconut cream
  • 4 whole fresh green chillies
  • 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves
  • plain (all-purpose) flour, to serve


  1. Put the prawns in a non-metallic bowl and add the salt and palm or cider vinegar. Mix together well, cover with clear film (plastic wrap) and set aside for about 10–15 minutes.

  2. Heat the sunflower or olive oil in a medium pan and add the onion. Fry over a medium heat for about 5 minutes, until the onion is soft and translucent.

  3. Add the ginger and garlic to the pan and continue to fry for about 2 minutes over a low heat, being careful to lightly brown, but not burn, the ingredients.

  4. Mix the cumin, coriander, turmeric, chilli powder and black pepper in a bowl and add 30ml/2 tbsp water to make a mixture with a good pouring consistency.

  5. Add the spice mixture to the onion and cook, stirring, for 4–5 minutes until the mixture is dry and the oil has separated from the spice mix.

  6. Pour in 200ml/7fl oz/¾ cup warm water and the creamed coconut, or just the coconut cream without the water. Add salt to taste. Stir over a medium heat for 3–4 minutes until the creamed coconut, if using, has completely dissolved.

  7. Add the prawns to the pan, along with all the juices in the bowl, and stir gently to combine everything. Bring the pan to the boil, reduce the heat to low and cook, uncovered, for 5–7 minutes more. When the prawns are opaque, they are cooked.

  8. Add the whole chillies and simmer for an additional 2–3 minutes. Stir in the chopped coriander, remove from the heat and serve immediately with Plain Boiled Rice.

Per portion Energy 171kcal/723kJ; Protein 21.9g; Carbohydrate 10g, of which sugars 7.4g; Fat 5.3g, of which saturates 2.5g; Cholesterol 227mg; Calcium 136mg; Fibre 1g; Sodium 344mg.