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close-up of goan prawn curry recipe served in a white bowl iwh steamed rice and a lemon slice.
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Goan Prawn Curry (Goenchi Sungta Kodi/Sungtache Hooman)

This Prawn curry is made with fresh prawns cooked in a tangy and spicy coconut-based gravy. You can make this easy Indian prawn curry with coconut in just 30 minutes. This Sungtache hooman/Sungta kodi is aromatic, flavorful, and a comforting dish for lunch or dinner. Serve it with steamed rice or Jeera rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Goan, Indian
Servings: 4 servings
Calories: 286kcal
Author: Preeti

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

Serving: 1g | Calories: 286kcal | Carbohydrates: 21g | Protein: 17g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 101mg | Sodium: 314mg | Potassium: 683mg | Fiber: 7g | Sugar: 9g | Vitamin A: 801IU | Vitamin C: 94mg | Calcium: 93mg | Iron: 3mg