This Goan Prawn Curry features fresh prawns simmered in a tangy, spicy coconut gravy and can be ready in about 30 minutes. A classic from Goan cuisine, this easy prawn curry is aromatic, flavorful and comforting for lunch or dinner. Serve Sungtache Hooman with steamed rice, Jeera rice, or Goan pav/poi. Below you’ll find step-by-step photos and a short video to guide you.
This easy prawn curry is a reliable weekend favorite at my house. Prawns cook quickly and are a dish both kids and adults enjoy, so I often prepare this when I want something fast, tasty and satisfying in under 30 minutes.
The curry is tangy, mildly spicy and creamy thanks to coconut. If you like other prawn dishes such as Goan Prawn Ambot Tik, Prawn Ghee Roast, Prawn Biryani, Prawn Rava Fry, Prawn Masala, or Prawn Sukka, you’ll appreciate the familiar coastal flavors in this recipe.
About This Prawn Curry
Here I share a straightforward method for making prawn curry the Goan way—locally called Goenchi Sungta Kodi or Sungtache Hooman. “Sungta” means prawns and “Kodi” or “Hooman” means curry. This version is mildly spiced, creamy from coconut, and adaptable for other fish as well. I usually serve it with steamed rice, Goan poi/pav, a simple salad and Sol Kadhi for a complete coastal meal.
The base is a coconut masala ground with spices, red chilies and tamarind. Once the paste is ready, you simmer the prawns briefly in the gravy until just cooked—resulting in a fragrant, flavorful curry.
Ingredient Notes
This Goan prawn curry builds its flavor from fresh prawns, dried red chilies for color and mild heat, tamarind or kokum for tang, and freshly grated coconut for creaminess. Aromatics like onion, garlic and ginger, plus basic spices, lift the dish. Below are key ingredients and notes to help you prepare.
- Prawns/Shrimp (Sungta): Use fresh medium-sized prawns, cleaned and deveined. Any size works—adjust cooking time accordingly. You can prepare prawns in advance and refrigerate or freeze them for later use.
- Bayadgi or Kashmiri red chilies: These provide a bright red color without excessive heat. Substitute with other red chilies but adjust quantity for spiciness.
- Spices: Coriander seeds, cumin, black peppercorns and turmeric add aroma and depth to the masala.
- Tamarind or kokum: Tamarind gives the curry its tang; soak a lemon-sized piece in warm water and extract the pulp. You can substitute lemon juice or kokum if needed—kokum gives a subtle coastal tang and color.
- Green chilies: Optional for extra heat—use or omit based on preference.
- Coconut: Freshly grated coconut yields the best texture and flavor. Coconut milk can be substituted in a pinch; avoid desiccated coconut for this curry.
- Coconut oil: Traditional for coastal Goan cooking, it adds an authentic aroma. Use a neutral oil if you prefer.
For exact ingredient amounts, see the recipe card below.
How to make Prawn Curry (with Step by Step Photos)
Marinate the prawns
1) Marinate the prawns with salt and turmeric in a plate or bowl and set aside for 15 minutes.
2) Soak tamarind (about half the size of a lemon) in warm water for 15 minutes, mash to extract the pulp and discard the seeds. Keep the pulp aside.
For the masala
1) In a blender, combine freshly grated coconut, coriander seeds, cumin, black peppercorns, ginger, garlic, turmeric, tamarind pulp and red chilies. Add a little water and grind to a smooth paste. Set the masala aside.
To make the prawn curry
1) Heat 1–2 teaspoons of oil over medium heat. Add chopped onions and curry leaves and sauté until the onions turn golden brown.
2) Add chopped tomato and cook until soft and pulpy.
3) Add the marinated prawns, stir and cook for one minute.
4) Add a little water, then stir in the prepared coconut masala. Mix and cook for another minute.
5) Add water to reach your preferred gravy consistency. Taste and add salt sparingly because the prawns were salted earlier. Add kokum (or lemon) and slit green chilies if using.
6) Cook 2–3 minutes more, until the curry comes to a boil and the prawns are just cooked through. Avoid overcooking to prevent the prawns from becoming rubbery. Remove from heat, garnish with coriander leaves and serve with steamed rice.
Tips to make the Best Prawn Curry
- Use ingredient measurements as indicated—too much of any single element can unbalance the dish.
- If tamarind is not available, substitute with lemon juice or kokum.
- Fresh prawns deliver the best flavor and texture.
- Do not overcook prawns; 2–3 minutes after adding the masala is usually enough.
Frequently Asked Questions
Look for shiny, firm prawns with translucent shells and bright color. They should smell fresh and briny, not fishy. Fresh prawns feel firm and springy, not slimy. Heads should be firmly attached and not discolored. Avoid any prawns with black spots, a strong odor or slimy texture.
Yes. You can substitute freshly grated coconut with coconut milk. Traditional recipes use grated coconut, but coconut milk works well when fresh coconut isn’t available.
Prawn curry pairs perfectly with steamed rice, Goan poi (bread), or flatbreads like parathas. Complement the meal with a simple fish fry, pickles, Sol Kadhi or a fresh salad for a full coastal spread.
If you try this recipe, please leave a comment and rating. Your feedback is appreciated.
More Goan recipes that you might like
- Chicken Xacuti
- Chicken Vindaloo
- Stuffed Mackerel
- Goan Recheado Fish Fry
- Prawns Kismoor
Recipe Card
Goan Prawn Curry (Goenchi Sungta Kodi/Sungtache Hooman)
Video
Equipment
-
1 Heavy bottom pan/pot
Ingredients
To marinate
- 250 g Prawns/Shrimp (weight after deshelling and deveining)
- ½ teaspoon turmeric
- ¼ teaspoon salt
For the prawn curry masala
- 1 cup freshly grated coconut
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 7 black peppercorns
- 1-inch ginger
- 6 garlic cloves
- ½ teaspoon turmeric
- 5–6 Byadagi or Kashmiri red chilies
- Half lemon-sized tamarind
For the curry
- 1–2 teaspoons oil
- 2 onions, chopped
- 1 sprig curry leaves
- 1 tomato, chopped
- 3–4 kokum pieces or 1 teaspoon lemon juice
- 2 green chilies, slit (optional)
Instructions
Marinate the prawns
- Marinate the prawns with salt and turmeric in a plate or bowl. Set aside for 15 minutes.
For the masala
- Soak tamarind in warm water for 15 minutes, mash and extract the pulp; discard seeds.
- In a blender, combine grated coconut, coriander seeds, cumin, peppercorns, ginger, garlic, turmeric, tamarind pulp and red chilies. Add water and grind to a smooth paste. Set aside.
For making the Prawn curry
- Heat oil over medium heat, add onions and curry leaves and sauté until golden brown.
- Add tomato and cook until soft and pulpy.
- Add marinated prawns, stir and cook for one minute. Add a little water and then the coconut masala. Mix and cook for another minute.
- Adjust gravy with water, add salt carefully, then add kokum and green chilies. Cook 2–3 minutes until prawns are just cooked. Remove from heat, garnish with coriander and serve with steamed rice.
Notes
- Measure ingredients carefully to maintain balance.
- Substitute tamarind with lemon juice or kokum if needed.
- Use fresh prawns for the best taste and texture.
- Avoid overcooking prawns; remove the curry from heat once they are cooked through.
Nutrition
| Calories: 286kcal
| Carbohydrates: 21g
| Protein: 17g
Nutrition information is an approximation.