This Goan Prawn Curry (Sungtache Hooman) is made with fresh prawns cooked in a tangy, spicy coconut-based gravy. This traditional Goan prawn curry is aromatic, flavorful, and ready in just 30 minutes.
This easy Indian prawn curry made with coconut, tamarind, and spices is perfect for a quick lunch or dinner. Serve it with steamed rice, Jeera rice, or Goan pav (poi). 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 this 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.
This traditional Goan prawn curry recipe has a delicious 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 Prawn Curry
In this recipe post, I am sharing how I make prawn curry at home. This Goan-style prawn curry is locally called "Goenchi Sungta Kodi" or "Sungtache Hooman." In Konkani, "Sungta" means prawns, while "Kodi" or "Hooman" means curry.
Living in Goa, seafood is a regular part of our meals. 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 and tastes delicious.
The 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 Goan prawn curry with coconut is packed with coastal flavors. Fresh prawns are simmered in a creamy coconut gravy with red chilies, tamarind, and spices, creating a delicious balance of spice and tanginess. 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 them before cooking. You can prepare 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 Goan prawn recipe and are 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: 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. Soak a lemon-sized ball of tamarind in hot water for 10-15 minutes, then squeeze out the pulp and discard the seeds. 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: This Goan-style Sungta kodi tastes best when made with freshly grated coconut. You can substitute it with coconut milk, but avoid using desiccated coconut for this recipe.
- Coconut Oil: I have used coconut oil for sungtache hooman recipe. Coconut oil gives this coastal prawn curry the best flavor, but any neutral cooking oil with a high smoke point will work.
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 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 gravy'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, prawns turn hard or rubbery. Remove from heat.
Step 10: Goan prawn curry 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
- 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.
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 (Goenchi Sungta Kodi/Sungtache Hooman)
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.