Goan Prawns Curry | Sungta Hooman

Goan prawns curry is a delicious coconut-based prawns curry belonging to the small state Goa in India. Today I will show you how to make authentic Goan Saraswat prawns curry which is mildly spiced, tangy and gets ready under 30 minutes.

This prawns curry Goan style and steamed rice combo is a comfort food of most Goans. It is very satisfying to eat this fish curry rice along with some fried fish like Mackerel and dry fish salad known as kismoor.

There are separate ways to make this prawns curry. Every family has their own version of making it. The prawn recipe that I explained today belongs to the Gaud Saraswat Brahmin(GSB)community of Goa. We call it sungtache hooman in Konkani (our native language). Sungta means prawns and hooman means fish curry.

We also make prawns curry by adding several types of vegetables like drumsticks, ladyfingers, radish or sour fruits like raw mango, hog plums or star fruits. Below is a list of different versions of prawn’s curry made in Goa.

Types of prawn’s curry in Goa:

• Goan prawns curry with drumstick
• Goan prawns curry with radish
• Goan prawns curry with ladyfingers
• Goan prawns curry with raw mango
• Prawns curry Goan style with radish and raw mango

Let us see the ingredients which goes in making prawn curry Goan style:

• Prawns / Shrimp: Prawns are the star ingredient in this fish curry recipe. You may add shrimp if prawns are not available. The taste of the curry will remain the same.

For Gravy:

• Coconut: Coconut is added in this prawn curry recipe. Use freshly grated and not dedicated coconut. Also do not use frozen grated coconut. If using frozen grated coconut, then thaw it to room temperature and then add warm water while grinding to make gravy.
• Spices: Different spices like black peppercorns, coriander seeds, dry red chilies, turmeric powder, and tamarind is used in making this delicious recipe. If spices are not available, then use spice powders accordingly.
• Onion: Little burnt onion used to provide tadka or seasoning to the prawn curry.
• Oil: Little amount of oil is needed preferably coconut oil to give a tadka of burnt onion to the curry. If coconut oil is not available, then use any other cooking oil.

For marinating the prawns: We apply different spice powders like turmeric powder and red chili powder. Also, little amount of salt is added while marination.

How to make authentic Goan prawns curry?

For marination:

• De-shell the prawns. Remove the thick black thread that is there in the middle of the prawn’s back.
• Apply the turmeric powder, red chili powder and salt. Leave this for minimum 15-20 minutes.
  If you want to marinate for longer time, then keep the marinated prawns in the refrigerator.
• For the gravy:
  Grind, grated coconut, turmeric powder, tamarind, black peppercorns, coriander, and red chilies by adding ½ cup water to make thin smooth gravy.
• In a saucepan, add 1/4 cup water and prawns. Add 2 tablespoon ground gravy from the mixer-grinder. Let it cook for 2-3 minutes.
• Then pour in the rest of gravy from the mixer and stir. Add ½ cup water and cook on a medium flame for 5-8 minutes.
• Switch on the gas and in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion gets burnt, give a tadka of burnt onion to the gravy and close the lid.
• Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/4 teaspoon salt first. Taste and add more if needed.

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5 from 1 vote

Goan Prawns Curry

Goan prawns curry is a delicious coconut-based prawns curry belonging to the small state Goa in India. Today I will show you how to make authentic Goan Saraswat prawns curry which is mildly spiced, tangy and gets ready under30 minutes.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Main Course, Main Dish

Cuisine: Goan, Indian

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 15-20 Prawns / Shrimp

For Gravy:

• 1/2 cup coconut grated or small sized half coconut
• 1 marble sized ball tamarind
• 1 teaspoon turmeric powder
• 2-3 dry red chilies / byadgi chilies / shepda in Konkani
• 5 black peppercorns
• 1/2 teaspoon coriander seeds
• 1/2 onion chopped
• 1 teaspoon oil

For marinating the prawns:

• 1 tablespoon turmeric powder
• 1/2 tablespoon chili powder
• 1 teaspoon salt

Instructions

For marination:

• De-shell the prawns. Remove the thick black thread that is there in the middle of the prawn’s back.
• Apply the turmeric powder, red chili powder and salt. Leave this for minimum 15-20 minutes.
• If you want to marinate for longer time, then keep the marinated prawns in the refrigerator.

For the gravy:

• Grind, grated coconut, turmeric powder, tamarind, black peppercorns, coriander, and red chilies by adding ½ cup water to make thin smooth gravy.
• In a saucepan, add 1/4 cup water and prawns. Add 2 tablespoon ground gravy from the mixer-grinder. Let it cook for 2-3 minutes.
• Then pour in the rest of gravy from the mixer and stir. Add ½ cup water and cook on a medium flame for 5-8 minutes.
• Switch off the gas and keep it aside.
• Switch on the gas and in a tadka pan, add oil preferably coconut oil. Once the oil gets heated add chopped onion and fry till it gets slightly burnt. After onion gets burnt, give a tadka of burnt onion to the gravy and close the lid.
• Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/4 teaspoon salt first. Taste and add more if needed.

Video

Notes

The gravy should neither be too thick nor too thin.

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Note: The recipe was published on 7th Apr 2017 and is republished.