From Grandma’s Kitchen: Goan Prawn Curry

This simple traditional dish of Goa has been eaten by the locals for years. There is a reason why it hasn’t gone out of style.


¼ kg of prawns (cleaned, de-veined, and salted)

4-5 green chillies

6 garlic flakes

¾ inch ginger piece

A handful of fresh coriander

4 cloves

1 cinnamon stick

½ tsp jeera

½ tsp pepper

½ tsp poppy seeds

½ tsp haldi powder

2 green cardamom pieces

1 marble sized tamarind ball

1 grated coconut

2 medium onions

1 tomato



Other vegetables you desire (cauliflower or ladyfinger are usually used)



Grind the chillies, garlic, ginger, coriander, cloves, cinnamon stick, jeera, pepper,  poppy seeds, haldi powder, cardamom, and tamarind. 

Extract the thick and thin milk from the coconut. (To extract the thick milk, coarsely grind the coconut with 1 cup of water. Then put the mixture on a strainer and let the milk come out. For the thin milk, grind the coconut some more with a little water and strain.)

Cut the onions and tomato. Sauté in oil till brown. Then, fry the prawns. After this, fry the ground masala. Add the thin coconut milk and cook the other vegetables you chose (cauliflower, ladyfinger, etc.)

When it is nearly cooked add the thick coconut juice. Boil everything once or twice.

Add a little salt, vinegar, and sugar to taste.