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Goan Prawn curry decorated with curry leaves

Goan Prawn Curry | Prawn Ambot Tik

Goan Prawn Curry is a delectable, tangy, mildly sweet dish hailing from the city of Goa; it's packed with the coastal flavors & can be prepared easily for a quick meal.
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: Goan Prawn Curry, Goan Prawn Curry | Prawn Ambot Tik
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 3 People
Author: Meghna Chakraborty


For The Masala:

For The Curry:


  • Wash and clean the Prawns under running tap water. Pat them dry. Smear 1/4 teaspoon turmeric powder and salt according to taste. Heat 1 tablespoon extra virgin coconut oil on medium-high heat and fry the prawns until golden. Set aside.
  • Take all the above mentioned masala ingredients in a mixer jar and grind to a fine and smooth paste. Set Aside.
  • Heat the remaining 1 tablespoons extra virgin coconut oil on a pan over medium-high heat. When the oil is hot add the grated ginger and saute for a few minutes until the raw smell of ginger completely disappears.
  • Next, add the chopped onion and saute until the onion turns soft and translucent. Now add the chopped tomatoes. Saute until the tomatoes start to become mushy. Cover and cook for a few minutes until the tomatoes turn to a mushy paste.
  • Now add the masala paste, add salt according to taste and saute for a few minutes. Add 1/4 cup water or more. Cover and cook for 10 minutes.
  • Add the fried prawns, cover and simmer over low flame for 3 minutes. Switch off the flames, garnish with fresh curry leaves (optional). Serve immediately.


  • Shell on Prawns impart more taste to the gravy, that's what I feel but feel free to use de-shelled prawns if you are not comfortable peeling the prawns while eating the gravy.
  • Colossal Prawns or Jumbo Tiger Prawns taste the best in this recipe. The Prawn flavor becomes noticeable. If using smaller Prawns do use fresh prawns because smaller frozen prawns do not impart any noticeable prawn flavor to the gravy.
  • Grind the masala ingredients to a very fine paste.
  • The prawns should not be fried for a very long time because they will become stiff and chewy.
  • After adding the prawns to the final curry do not boil for a very long time, just simmer the gravy with the prawns for 2-3 mins. Prawns tend to become chewy, stiff when cooked for a long time.
  • Adjust the tamarind according to your own taste preference. If you want a very tangy gravy do add more tamarind pulp. The above measurement is for a mildly tangy gravy.
  • You may adjust the water accordingly. For thinner gravy add more water and vice versa.