Why this recipe works
Goan coastal curry is coconut and sourness in balance. A fresh-ground masala of coconut, Kashmiri chilli and coriander gives body and a deep red without fierce heat, while tamarind or kokum brings the sour-hot lift. Prawns cook in minutes, so the masala is built first and the prawns go in last.
Ingredients
Method
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1
Grind the coconut, Kashmiri chilli, coriander, garlic, ginger and turmeric to a smooth masala.
Why: a fresh-ground coconut masala is the backbone of coastal curry, giving creamy body and colour without any dairy.
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2
Cook the onion, add the masala and fry until fragrant and the raw smell goes.
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3
Add tamarind or kokum and a little water, and simmer into a balanced sour-hot gravy.
The balance: the souring agent against the chilli is the whole character of a Goan curry, tart, warm and rounded, so taste and adjust.
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4
Slide in the prawns and cook just until they turn pink and curl, two to three minutes.
Do not overcook: prawns turn rubbery in moments once done, so they go in last and come off the heat as soon as they are pink.
An honest word
Goan prawn curry is a bright, protein-rich coastal dish: prawns are lean and high in protein, and the coconut brings flavour and body. The one thing to keep in proportion is the coconut, which carries saturated fat, so it is used to make the gravy, not poured on. Cooked with a modest amount of oil and served with rice, it is a light, satisfying meal.