Prawns Curry (With Drumsticks and Potato) | Goan-Style Prawn Curry | Sungtache Hooman

Prawns curry with step-by-step instructions and photos.

Prawns curry is one of the most popular and loved seafood curries of Goa. It goes well with rice and fried fish. An accompaniment like tisryache sukke (see pic below) or kismur of any dried fish makes this whole combo heavenly.

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What is Prawns Curry?

Prawns curry is a flavoursome curry prepared using fresh prawns (you can use frozen too), coconut, red chillies, coriander seeds, tamarind etc. It is very important to note that usually an add-on ingredient is used to flavour the curry. It is upon this key ingredient that the taste of the curry will vary. For example, in this recipe I have added drumsticks and potatoes. A prawns curry prepared using drumsticks will taste altogether different from a curry using raw mango. Which one tastes the best you ask me? Well, its hard to make a choice, it depends on your taste buds. There are so many ways you can prepare prawns curry. Below is a list of different types of ingredients used, to give a unique and different flavour every time:-

1. Ladies finger
2. Raw mango (available during the mango season)
3. Radish

Prawns – a loved delicacy

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Prawns are one of the most loved seafoods in Goa. It is called as Sungta in Konkani, Jhinga in Hindi, Kolambi in Marathi. Not only are they easy to clean but they are used in a wide variety of recipes. Since they do not have any bones unlike other fish, prawns are loved by kids and adults alike.

You will find prawns of all sizes. From small, medium, large to the jumbo prawns (tiger prawns). however, for prawns curry use small to medium prawns. I have used very small prawns for this curry. Cleaning them is a bit time-consuming given their size but the curry turns out awesome.

Some tips while preparing prawns curry

1. Preferably use fresh prawns. If you are using frozen prawns thaw them completely before use.
2. Also use freshly grated coconut for a good taste.
3. Use Goan variety of red chillies for an authentic taste.
4. Prawns cook very fast. Do not overcook as they turn chewy (rubbery).
5. Once cooked keep the curry aside for 1-2 hours to let all the flavours infuse.

How to prepare prawns curry?

1. Clean and devein the prawns. Apply a little salt and keep aside.

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2. Peel the drumsticks and cut each drumstick into 4-5 pieces. Wash the potato well and chop into cubes. Do not peel the skin for a good flavour.

3. Take grated coconut, red chillies, coriander seeds, tamarind and turmeric in a mixer. Grind to a fine paste.

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4. Heat oil in a pan. Add finely chopped onion and sauté till they turn translucent. Slightly brown the onion but be careful not to burn it.

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5. Add drumsticks and chopped potatoes. Add water and salt.

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6. Cover the pan and cook till the drumsticks and potatoes are soft.

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7. Add the ground paste. Add water to get required consistency. Do not make the curry too watery. Add salt as per taste and mix well.

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8. Add the prawns and kokum to the curry. Mix everything slowly. Cook for 5 mins and switch off the gas. Cover and keep for about an hour before serving to infuse the flavours.

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9. Serve hot with rice and fried fish.

Check out my Kingfish fry recipe below.

Kingfish Fry