I have seen many recipes for Goan Prawn Curry and they all looked so tempting. So I decided to try a recipe from myfoodstory.com. I adjusted the recipe a little but this curry was out of this world. My hubby absolutely loved it. It’s filled with robust flavors, with a hint of tanginess. This curry tastes even better if it’s cooked in advance and eaten a few hours later. I find that most seafood curries tastes better a few hours or a day later. I must say this curry is a labour of love. It does take time to get it all together and my kitchen was a bit of a mess after. But it was so worth it.
I prefer purchasing prawns that have the shell on, frozen or fresh is fine. It always works for me and I never have to worry about getting rubbery prawns. The pre-cooked prawn meat is something I never use because it just doesn’t work for me. Prawns must be thawed well if you are using frozen prawns. Like I’ve mentioned in my other prawn recipes, I rub some coarse salt into my prawns. This gets rid of all the nasty bits and I rinse it really well, a few times. Be sure to squeeze all the excess water from the prawns. As always, I roast my spices and grind them before using them in my curries. For this recipe I did the same, before adding it to the curry paste. I also used coconut cream instead of coconut milk. I don’t know why I always seem to have more coconut cream instead of coconut milk in my cupboard. If you do use coconut milk you may need to reduce your sauce a lot more than I have.
This Goan Prawn Curry is served with rice. However, I wanted something to dunk into all that saucy goodness so we had roti. Naan bread will be great too. If you loved this, please share!
