Goan · Indian · Non-Vegetarian

Spicy-Tangy Prawn Tomato Curry


Serves: 4
Cooking time: 30-35 mins


1 tsp oil
1 onion, medium size, chopped
1½ inch piece of tamarind (imalee / chincha)
1½ tomato, medium size, chopped
11 tbsp coconut, grated
½ tsp red chili powder, or adjust as per spice tolerance
½ tsp turmeric powder
½ tsp black pepper powder (miri)
½ tsp poppy seeds (khus khus)
19-20 prawns (shrimp), medium sized, raw, peeled and deveined
1 tsp salt, or adjust as per taste
Cilantro (Coriander leaves / kothambir), for garnish


Grind coconut, red chili powder, turmeric, poppy seeds and black pepper powder together in a mixer-grinder. If required, add a little warm water to grind into a fine paste.


1.  Soak tamarind in ½ cup of warm water in a bowl and keep aside for at least 20 mins. Then mash it with a spoon to break up the flesh and separate the seeds. Strain the water in a bowl and discard the solids. Keep the strained liquid aside for later use.
2.  Heat oil in a vessel on medium heat. Add chopped onions and saute until they soften.
3.  Once the onions are transparent, add tomatoes and saute until completely cooked.
4.  Add prawns to it and toss for 3 mins.
5.  Then add coconut masala to it. Mix well. Add 1½ cup of water (or adjust the water according to the curry consistency you need), salt and tamarind water.
6.  Bring the curry to a boil.

Garnish with cilantro and serve with white steamed rice.

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