Goan Prawn Curry

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My take on an authentic Goan prawn curry using our Mild Madras Curry blend to make flavour building super easy! I add a couple of chillies in this to ramp up the heat a bit, but you can omit and keep mild if you like. It’s also traditional to add tamarind paste or pulp, but if you can’t find or don’t have, a wine vinegar or lemon juice would add a puckering tartness just as well.

This curry is fragrant, creamy, zingy and flavourful with the most beautiful coral-hued, plump prawns that work so well with its sauce. Serve with fluffy white or brown rice and your favourite chutney (I love mango) and enjoy!

Spices used in this recipe

  • Curry Madras – Mild

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    Curry Madras – Mild

    Product description

    Madras Curry blend is characterized by a delicious rich earthy tangy flavor, mild heat, and intense yellow color. Although it is not a traditional Indian spice blend, its history goes back to British colonial rule and the city of Madras in southern India.

    SKU: B0033


  1. Place a pot or large pan on a medium heat and add a good glug of oil. When warm, add in your onion with a pinch of salt and saute until nice and soft and translucent. Add your garlic and Madras curry powder in and saute for a further minute.

  2. Add in your coconut milk, tamarind (or acid component you’re using), sugar, a good pinch of salt, chillies, and crumble in your stock cubes and bring to a simmer. Leave on a medium heat simmering for 15 minutes – it will become deeper in colour and super fragrant – don’t let it boil however, or the coconut milk will split.

  3. Reduce to low and add the prawns, cooking for a further 2-3 minutes or until they become opaque.

    Serve with fluffy rice, your choice of chutney and enjoy!

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