This Goan Prawn Curry is made with fresh prawns cooked in tangy and spicy coconut-based gravy, in just 30 minutes. This easy Indian prawn curry with coconut is from Goan cuisine. It is aromatic, flavorful, and a comforting dish for lunch or dinner. Serve Sungtache Hooman with steamed rice, Jeera rice, and Goan Pav/Poi (Goan bread). Here’s how to make it with step-by-step photos and a quick video tutorial.
This easy prawn curry recipe is my weekend go-to. It can be hard to find a meal that my husband and kids both enjoy. But there's one dish that always makes everyone happy: prawns! It's great for me because they love it, and prawns are also quick and easy to cook and is ready within 30 minutes.
This spicy and tangy Goan prawn curry recipe is for all those who love seafood, especially prawns/shrimp. Whether you make any of these prawn recipes like Goan Prawn Ambot Tik, Prawn Ghee Roast, Prawn Biryani, Prawn Rava Fry, Prawn Masala, or Prawn Sukka, it tastes wonderful.
About This Prawn Curry
In this recipe post, I am sharing how to make Prawn curry. This is a staple prawn curry in Goa, this is how we make it at home. It's mildly spicy, creamy, and tastes delicious. This basic prawn curry or shrimp curry recipe can be used to make other fish curries as well.
This Goan-style prawn curry is locally called " Goenchi Sungta Kodi/Sungtache Hooman". The word “Sungta” is the local name for Prawns and “Kodi or Hooman” means curry in Goa. Living in Goa, by the coast, fish curry and rice are my staples. I like to serve it with steamed rice, Goan poi/pav, fish fry, salad, and Sol Kadhi (kokum curry).
The recipe for sungatache hooman is simple. Grind coconut with a few spices, chilies, and tamarind to a fine paste, and then simmer the succulent prawns in this creamy coconut masala paste. You will love this Goenchi sungta kodi.
Ingredient Notes
This delicious Goan prawn curry with coconut is packed with so many flavors. It’s made with fresh prawns, red chilies, tangy tamarind, spices, and aromatics like onion, ginger, and garlic. Coconut adds a creamy texture balancing the heat of red chilies and spices. The same ingredients can be used to make Goan fish curry. Here’s what you will need to make the recipe.
- Prawns/Shrimp (Sungta): I used fresh prawns (medium-sized) for this recipe. Prawns of any size work well for this easy prawn curry recipe. I bought them deshelled and deveined from the vendor, which saved time. However, you can plan ahead, buy whole prawns/shrimp, clean, deshell, and devein them, and then store them in the refrigerator to make prawn curry the next day. You can also freeze them; they'll keep for up to a month. I have given a few tips for choosing fresh Prawns in the FAQ section.
- Bayadgi Red Chilies: It gives a bright red color to this Goan shrimp curry recipe and is less spicy. You can substitute it with Kashmiri red chilies. Or use any red chili but adjust the number of chilies as per their spiciness.
- Spices: You will need some basic spices like coriander seeds, cumin, black peppercorns, and turmeric. They give a very nice aroma & flavor to the prawn curry.
- Tamarind - It gives a tangy touch to this prawn curry. It’s a commonly used ingredient in Goan cuisine. Soak lemon-sized tamarind in hot water for 10-15 minutes. Squeeze out the pulp, remove the seeds, and use the pulp. You can substitute it with lemon juice or kokum. I have added Kokum also. It adds slight color, tang, and an authentic Goan coastal flavor to the curry.
- Green chilies - Make the shrimp curry spicy. If you prefer less spicy curry skip adding it.
- Coconut - This Goan-style Sungta kodi tastes best when made with freshly grated coconut. Instead of freshly grated coconut, you can also add coconut milk. But do not use desiccated coconut for this recipe.
- Coconut Oil - I have used coconut oil for this prawn recipe. Coconut oil is the best oil for making this coastal prawn curry. However, you can use any cooking oil with a neutral flavor and high smoke point.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Prawn Curry (with Step by Step Photos)
Marinate the prawn
1) Marinate the prawns with salt and turmeric in a plate or bowl. Set aside for 15 minutes.
2) Soak tamarind (about half the size of a lemon) in warm water for 15 minutes. Mash it with your fingers to extract the pulp and discard the seeds. Keep the pulp aside.
For the masala
1) In a blender or mixer jar, combine the freshly grated coconut, coriander seeds, cumin, black peppercorns, ginger, garlic, turmeric, tamarind pulp, and red chilies. Add water and grind to a smooth paste. Our prawn curry masala is ready. Set aside.
For making the prawn curry
1) Heat 1-2 teaspoons of oil over medium heat. Add the onion and curry leaves and sauté until the onions are golden brown.
2) Add the tomatoes and cook until they are soft and pulpy.
3) Add the marinated prawns. Stir and cook for one minute.
4) Add a little water, then add the prepared prawn curry masala. Mix well and cook for another minute.
5) Add water to adjust the gravy's consistency. Add salt to taste, remembering that the prawns were already salted during marination, so add only enough to season the masala. Add the kokum and green chilies.
6) Cook for 2-3 minutes, or until the curry comes to a boil and the prawns are cooked through. Do not overcook prawns as it turns hard or rubbery. Remove from heat. Goan prawn curry is ready to serve. Garnish prawn curry with coriander leaves. Serve with steamed rice.
Tips to make the Best Prawn Curry
- Follow the measurements of the ingredients properly. Anything in excess can spoil the entire dish.
- If you do not have tamarind then substitute with lemon juice or kokum.
- For the best-tasting prawn curry, always use fresh prawns.
- Do not overcook the prawns. Cooking them for 2–3 minutes, or until they are cooked through, is sufficient. Remove the curry from the heat immediately.
Frequently Asked Questions
Fresh prawns should be shiny and firm. The shell should be translucent, and the color should be bright, often pinkish-gray.
Check the smell. They should smell fresh, like the sea. Avoid prawns that smell fishy or have a strong odor.
Fresh prawns should feel firm and springy to the touch, not slimy or mushy.
Look at the head. They should be firmly attached and not discolored.
If the prawns have any black spots, a strong smell, or feel slimy, they are likely not fresh and should be avoided.
Yes, you can substitute fresh grated coconut with coconut milk. This curry is a staple in Goa, where coconuts are abundant. So traditionally, we prefer to add freshly grated coconut to our homemade prawn curry.
It pairs beautifully with steamed rice, Goan poi (bread), or even parathas. A side of fish fry, pickles, sol Kadi, or a fresh salad complements this Goan meal perfectly.
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More Goan recipes that you might like
Recipe Card
Goan Prawn Curry (Goenchi Sungta Kodi/Sungtache Hooman)
Equipment
- 1 Heavy bottom pan/pot
Ingredients
To marinate
- 250 g Prawns/Shrimp (weight is after deshelling and deveining the prawns/shrimp)
- ½ teaspoon turmeric
- ¼ teaspoon salt
For the prawn curry masala
- 1 cup freshly grated coconut
- 1 tablespoon coriander seeds
- 1 teaspoon cumin
- 7 black peppercorns
- 1- inch ginger
- 6 garlic cloves
- ½ teaspoon turmeric
- 5-6 byadagi/Kashmiri red chilies
- half lemon size tamarind
For the curry
- 1-2 teaspoon oil
- 2 onions chopped
- 1 sprig curry leaves
- 1 tomato chopped
- 3-4 Kokum or 1 teaspoon lemon juice
- 2 green chilies slit (optional)
Instructions
Marinate the prawns
- Marinate the prawns or shrimp with salt and turmeric in a plate or bowl. Set aside for 15 minutes.
For the masala
- Soak tamarind (about half the size of a lemon) in warm water for 15 minutes. Mash it with your fingers to extract the pulp and discard the seeds. Keep the pulp aside.
- In a blender or mixer jar, combine the freshly grated coconut, coriander seeds, cumin, black peppercorns, ginger, garlic, turmeric, tamarind pulp, and red chilies. Add water and grind to a smooth paste. Our prawn curry masala is ready. Set aside.
For making the Prawn curry
- Heat 1-2 teaspoons of oil over medium heat. Add the onion and curry leaves and sauté until the onions are golden brown.
- Add the tomatoes and cook until they are soft and pulpy.
- Add the marinated prawns. Stir and cook for one minute. Add a little water, then add the prepared prawn curry masala. Mix well and cook for another minute.
- Add water to adjust the gravy's consistency. Add salt to taste, remembering that the prawns were already salted during marination, so add only enough to season the masala.
- Add the kokum and green chilies. Cook for 2-3 minutes, or until the curry comes to a boil and the prawns are cooked through. Do not overcook prawns as it turns hard or rubbery. Remove from heat. Goan prawn curry is ready to serve. Garnish prawn curry with coriander leaves. Serve with steamed rice.
Video
Notes
- Follow the measurements of the ingredients properly. Anything in excess can spoil the entire dish.
- If you do not have tamarind then substitute with lemon juice or kokum.
- For the best-tasting prawn curry, always use fresh prawns.
- Do not overcook the prawns. Cooking them for 2–3 minutes, or until they are cooked through, is sufficient. Remove the prawn curry from the heat immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Preeti
Goan prawn curry is everyone's favorite at our home. We have to have it every other Sunday. It's simply delicious, flavorful, and so easy to make. I hope you'll give this recipe a try.