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Goan Prawn Curry

Recipe adapted from At Home With Madhur Jaffrey

Goan Prawn Curry


1 lb Large Prawns, peeled and deveined
2 Tbsp Canola Oil
2 Medium Shallots, peeled and finely chopped
½ to 1 tsp Ground Cayenne Pepper
2 tsp Ground Paprika
½ tsp Freshly Ground Black Pepper
¼ tsp Ground Turmeric
1 Can (400 ml) Coconut Milk
½ tsp Sea Salt, or to taste
2 tsp Freshly Squeezed Lemon Juice, or to taste


Heat the oil in a heavy pot and set over medium high heat. When hot, put in the shallots. Cook until the shallots are light brown in color. Then add the cayenne pepper, paprika, black pepper, and turmeric. Cook briefly until they are fragrant.

Add the coconut milk and bring the curry sauce to a boil. Turn the heat to low and simmer for 15 to 20 minutes, stirring every now and then.

Then, add the prawns, sea salt, and lemon juice. Stir and cook on low heat until the prawns just turn opaque. Season the curry with sea salt and lemon juice, if necessary. Serve the curry warm with steamed Basmati rice.


  1. Angie...looking at your pictures makes me drool...haih now I am hungry and it is another 4 hours to lunch :( Amazing pictures !!! Love the combination of cucumber and potatoes as sides...awwww I want to EAT out of the screen !!!

  2. Great looking curry! Yum!

  3. Ive always wanted to try a goan prawn curry at home and your recipe looks so easy and totally manageable, will 100% be giving this a go hopefully sooner rather than later :) thank you, you have a beautiful blog

  4. This looks delicious! I bet it would make a great make-ahead dish.

  5. I actually own this cookbook but haven't made this recipe yet. Thanks for the reminder!

  6. What a beautiful dish! ...Susan

  7. Very nice recipe, easy, fast and tasty. Thx.

  8. Yum!!! Those look amazing!! I could eat a whole bowl full of those! I can't wait to give these a try!

  9. I tried making this curry and put it dried red chilli(round ones) with pepper and ground it together instead of paprika. It turned out to be great. Thanks for sharing!


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