Goan Prawns Masala Recipe

Prawn Masala, a quintessential Goan dish, encapsulates the essence of Goan culinary heritage with its spicy, tangy, and flavorful profile.

Goan Prawns Masala Recipe

This recipe is a household favorite around here. I picked it up from my mom, but I like to jazz it up with a sprinkle of curry leaves. Honestly, there's nothing better than mom's cooking—who doesn't love a good plate of maa ke haath ka khana? Plus, this delicious dish is a breeze to whip up, with all the ingredients already in your kitchen.

Goan Prawns Masala Recipe

Goan Prawns Masala Recipe Ingredients

For prawns

• 500g large prawns, cleaned and deveined

• 1/2 teaspoon turmeric powder

• Salt to taste

For the Masala

• 2 tablespoons coconut oil

• 1 large onion, finely chopped

• 2 tomatoes, finely chopped

• 4 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 green chilies, slit

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1 teaspoon Kashmiri red chili powder (for color)

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• 1 teaspoon tamarind paste

• 1 cup coconut milk

• Salt to taste

• Fresh coriander, chopped (for garnish) and curry leaves

Instructions

For the prawns

• In a bowl, marinate the prawns with turmeric powder and salt. Set aside for 10-15 minutes.
  

Prepare the Masala

• Heat coconut oil in a large pan over medium heat. Add mustard seeds, curry leaves, and cumin seeds. Let them splutter.

• Add the finely chopped onions and sauté until golden brown.

• Add the minced garlic, ginger, and slit green chilies. Sauté for another 2 minutes until the raw aroma disappears.

• Add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

Spice it up

• Add coriander powder, Kashmiri red chili powder, turmeric, and salt. Cook the spices for 2-3 minutes, stirring continuously to avoid burning.

• Add tamarind paste and mix well.

Cook the prawns

• Add the marinated prawns to the masala and cook for 3-4 minutes until they turn pink and opaque.

• Pour in the coconut milk and stir well. Let it simmer for 5-7 minutes on low heat until the prawns are cooked through and the flavors meld together.

Finish the dish

• Sprinkle garam masala over the top and mix gently.

• Garnish with freshly chopped coriander.

Serve this Goan prawns masala recipe hot with steamed rice, Goan pao or poli. You can complement this recipe with a simple salad.

Give it a try and let me know your thoughts.