Goan Recipes & Cooking

A spicy Indo-European Romance...

Prawn Curry (Caril de Camarao)


makes 4-5 servings



Prep Time

20 minutes

Cook Time

30 minutes

Rate Now


  • 1 cup small Prawns, shelled and deveined
  • 2 cups Coconut, grated or 1 can of non sweetened Coconut milk
  • 2 tbsp Vegetable oil
  • 1 medium Onion, finely sliced
  • 3 Green chilies slit
  • 5-6 Curry leaves
  • 20 grams Tamarind, fresh and cleaned or use premade about 1 tbsp
  • 1/2 tsp Sugar
  • Salt to taste
Spice paste:
  • 8 Kashmiri chilies
  • 1 1/2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp uncooked Rice
  • 1/4 tsp Turmeric powder
  • 1 1/4 Coconut, grated
  • 4 cloves Garlic, minced


  • For the spice paste, grind all the ingredients mentioned with a little water to a smooth paste
  • Grind the coconut with ½ cup warm water and extract thick coconut milk. Reserve. Add 2 ½ cups warm water to the coconut, grind again and extract thin coconut milk. Keep aside. If you are using Coconut milk in a can, then separate the can into 2 parts. The second part add 1 ½ cups of water. The 1st part will be thick milk and the 2ns will be thin milk. Set aside
  • Heat the oil in a pan, saute the onion for 3 minutes. Add the spice paste, saute for 1 minute more
  • Add the thin coconut milk, green chilies, and curry leaves. Cook on medium heat, partially covered, for 10 minutes
  • Strain the tamarind pulp and add to the curry with the prawns. Cook for 5 minutes. Add the sugar and salt to taste
  • Finally, add the thick coconut milk
  • Simmer without boiling for 2 minutes and remove from heat
  • Serve with steamed white rice and fried fish
Fields marked with an * are required