This Goan Prawn Curry (locally known as Sungtache Hooman or Sungta Kodi) is made with fresh prawns cooked in a spicy, tangy coconut gravy made with freshly grated coconut, tamarind, kokum, and Byadagi chilies. This Goan curry is aromatic, flavorful, ready in just 30 minutes, and perfect for a quick lunch or dinner with steamed rice.
This easy prawn curry recipe is my weekend go-to. I like to serve sungtache hooman with steamed rice, Goan poi/pav, fish fry, Ambotik curry, salad, and sol kadhi (kokum curry). It is easy to make, tastes delicious, and is even more flavorful the next day.
What is Goan Prawn Curry?
Goan prawn curry, locally known as Sungtache Hooman or Sungta Kodi in Konkani, is a traditional seafood curry from Goa. "Sungta" means prawns, while "Hooman" or "Kodi" refers to curry. This coastal Goan curry is made with fresh prawns cooked in a coconut-based gravy with dried red chilies, tamarind, kokum, and aromatic spices.
Unlike North Indian prawn curries, this coastal Goan curry has a creamy coconut base with a distinct tangy flavor from tamarind or kokum. It is commonly enjoyed with steamed rice, Goan poi, or pav.
This Goan prawn curry recipe has a perfect balance of spicy, tangy, and creamy flavors. The spiced coconut gravy pairs perfectly with juicy prawns, making it a comforting seafood meal that tastes best with rice.
If you enjoy cooking with prawns, you may also like my Goan Prawn Ambot Tik, Prawn Ghee Roast, Prawn Biryani, Prawn Rava Fry, Prawn Masala, or Prawn Sukka.
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About This Goan Prawn Curry (Sungtache Hooman)
It can be hard to find a meal that my husband and kids both enjoy, but this Goan prawn curry with coconut is one dish that always makes everyone happy. It's great for me because they love it, and prawns cook quickly, so dinner is ready in just 30 minutes.
The prawn recipe is simple. Fresh coconut is ground with spices, green chilies, and tamarind to make a flavorful masala, which is then simmered with prawns until the curry is thick, creamy, aromatic, and ready to serve.
Ingredient Notes
This traditional Goan prawn curry uses ingredients commonly found in Goan coastal cooking, including fresh coconut, kokum, tamarind, and Byadagi chilies. The same traditional curry base can also be used to make Goan fish curry. Here's what you'll need to make it.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Prawns/Shrimp (Sungta): I used medium-sized fresh prawns, but any size will work for this prawn curry recipe. Clean and devein prawns before cooking. You can prep them a day ahead and refrigerate or freeze them for up to a month. See the FAQ section for tips on choosing fresh prawns.
- Bayadgi Red Chilies: It gives a bright red color to this sungtache hooman and are less spicy. You can substitute them 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: Tamarind adds the signature tangy flavor to this Goan prawn curry and is a staple ingredient in Goan cuisine. We also use it in recipes like the Goan Khatkhate recipe. You can substitute it with lemon juice or kokum.
- Kokum: It adds slight color, tang, and an authentic Goan coastal flavor to the curry.
- Coconut: Fresh coconut is the base of many traditional Goan seafood curries, and it gives this sungtache hooman its creamy texture and authentic coastal flavor.
- Coconut Oil: I have used coconut oil in this sungtache hooman recipe because it complements the coastal flavors of Goan cuisine. You can use any neutral cooking oil, but coconut oil adds a more authentic taste to this prawn curry.
How to make Prawn Curry (with Step-by-Step Photos)
Step 1: Marinate the prawns with salt and turmeric in a plate or bowl. Set aside for 15 minutes (image 1).
Step 2: Soak tamarind (about half the size of a lemon) in warm water for 15 minutes (image 2). Mash it with your fingers to extract the pulp and discard the seeds. Keep the pulp aside.
Step 3: In a blender or mixer jar, combine the freshly grated coconut, coriander seeds, cumin, black peppercorns, ginger, garlic, turmeric, tamarind pulp, and red chilies (image 3). Add water and grind to a smooth paste. Our Goan prawn curry masala is ready (image 4). Set aside.
Step 4: Heat 1-2 teaspoons of oil over medium heat. Add the onion and curry leaves and sauté until the onions are golden brown (images 5 & 6).
Step 5: Add the tomatoes and cook until they are soft and pulpy (images 7 & 8).
Step 6: Add the marinated prawns. Stir and cook for one minute (images 9 & 10).
Step 7: Add a little water, then add the prepared prawn curry masala. Mix well and cook for another minute (images 11 & 12).
Step 8: Add water to adjust the curry's consistency. Add salt to taste. Prawns were already salted during marination, so add only enough to season the coconut masala. Add the kokum and green chilies (images 13 & 14).
Step 9: Cook for 2-3 minutes, or until the prawn curry comes to a boil and the prawns are cooked through. Do not overcook. The prawns turn hard or rubbery. Remove from heat.
Step 10: Goan sungtache hooman is ready to serve. Garnish prawn curry with coriander leaves (images 15 & 16). Serve with steamed rice.
Tips to make the Best Prawn Curry with Coconut
- Do not overcook the prawns. Once they turn pink and opaque, switch off the heat to keep them tender and juicy.
- Use fresh prawns for the best flavor and texture. If using frozen prawns, thaw them completely before cooking.
- If you don't have tamarind, use kokum or lemon juice instead. The flavor will be slightly different but still delicious.
Recipe FAQs
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 canned 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 kingfish fry, Goan squid masala, stuffed squid, pickles, sol Kadi, or a fresh salad complements this Goan meal perfectly.
Recipe Card
Goan Prawn Curry
Video
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.
Notes
- Use fresh prawns for the best flavor and texture.
- If using frozen prawns, thaw them completely before cooking.
- Follow the ingredient measurements closely, especially for the tamarind, chilies, and spices.
- If you don't have tamarind, use kokum or lemon juice instead. The flavor will be slightly different but still delicious.
- Do not overcook the prawns. Once they turn pink and opaque, switch off the heat to keep them tender and juicy.
- Freshly grated coconut gives this Goan prawn curry the most authentic flavor. Coconut milk can be used as a substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.