Creamy Goan King Prawn Curry Recipe
I’m about to share something that’ll transform your weeknight dinner game completely. This creamy Goan king prawn curry combines the most succulent prawns with a coconut-rich sauce that’s somehow both comforting and exotic. You know those dishes that make your kitchen smell like a five-star restaurant? This is one of them. The best part isn’t just the incredible flavors, though – it’s what happens when you discover the surprisingly simple technique that creates restaurant-quality results.
Why You’ll Love this Creamy Goan King Prawn Curry
Comfort takes many forms, but few dishes wrap you in warmth quite like this Goan king prawn curry.
I promise you’ll fall head over heels for its silky, spice-kissed sauce that clings perfectly to those plump prawns.
What’s not to love? The aromatic blend of turmeric, cumin, and ginger creates magic in your kitchen, while butter adds that luxurious finish.
It’s fancy enough for dinner parties yet simple enough for weeknight cravings.
Plus, you’ll have dinner ready in under thirty minutes. Who needs takeout when you can create restaurant-quality curry at home?
What Ingredients are in Creamy Goan King Prawn Curry?
This Goan king prawn curry hits all the right notes with its perfectly balanced ingredient list. You’ll find most of these pantry staples already waiting in your kitchen, which makes this recipe even more appealing for those spontaneous curry cravings.
The beauty lies in the simplicity – each ingredient serves a purpose, building layers of flavor that transform humble prawns into something absolutely divine. No mysterious spice blends or hard-to-find ingredients here, just honest cooking at its finest.
Ingredients:
- 1 medium onion
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, plus extra to finish
- 2 fresh garlic cloves, crushed
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon medium chili powder
- 8 ounces chopped tomatoes
- Salt, to taste
- Fresh coriander, to garnish
- 500-600g raw king prawns, shell on
Ingredient Considerations
The prawns deserve special attention here. Shell-on king prawns aren’t just for show – those shells pack serious flavor punch and help prevent overcooking. If you can only find peeled prawns, don’t panic, but maybe reduce the cooking time by a minute or two.
Fresh garlic makes a noticeable difference over the pre-minced stuff in jars. Those two cloves will perfume your entire kitchen as they hit the hot oil. For the ginger, ground works perfectly fine, though fresh grated ginger adds extra zing if you’re feeling ambitious.
Your tomatoes can come from a can or carton – both work beautifully. Just make sure they’re good quality since they form the backbone of your sauce. Rock salt adds a lovely mineral note, but regular table salt works just fine too.
How to Make this Creamy Goan King Prawn Curry
Making this gorgeous Goan king prawn curry feels almost therapeutic once you get into the rhythm. The whole process flows beautifully from one step to the next, building those incredible layers of flavor that make your kitchen smell like pure heaven.
Start by chopping your 1 medium onion coarsely – and honestly, don’t stress about perfect dice here. Rustic chunks work perfectly fine and actually add nice texture to the finished curry.
Heat up 2 tablespoons olive oil with half of your 2 tablespoons unsalted butter in a decent-sized pan. You want something with enough room for those prawns to swim around later.
Toss in your chopped onions along with 2 fresh garlic cloves, crushed, and let them sweat together for 4-5 minutes. This gentle cooking method coaxes out all those sweet, mellow flavors without any harsh browning. The smell alone will have you convinced you’re doing something very right.
Now comes the spice magic. Add your 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1 teaspoon medium chili powder all at once. Fry everything together for 2-3 minutes, stirring constantly because nobody wants bitter, burnt spices ruining the party. The kitchen will absolutely explode with aromatic goodness at this point.
Next, add your 8 ounces chopped tomatoes along with salt to taste, and let this mixture cook for 5 minutes. Watch as the tomatoes break down and meld with those gorgeous spices, creating the most beautiful orange-red sauce. This is your flavor base, so give it the time it deserves.
Time for the star of the show – add your 500-600g raw king prawns, shell on, right into that bubbling sauce. Cook them for 4-5 minutes, just until they turn that gorgeous pink and curl up slightly. Prawns cook ridiculously fast, so keep your eyes on them. Overcooked prawns turn into expensive rubber balls, and nobody wants that tragedy.
Remove everything from the heat, then stir in 1-2 teaspoons of that remaining butter. This final touch adds the most luxurious silky finish to your sauce.
Sprinkle fresh coriander on top for garnish, and you’re done. Simple as that, yet somehow completely magical.
Creamy Goan King Prawn Curry Substitutions and Variations
While that recipe is absolutely gorgeous as written, I completely understand if you need to work around what’s actually sitting in your fridge right now.
No king prawns? Regular prawns work perfectly fine, just adjust cooking time since they’re smaller.
Can’t find fresh garlic? Garlic powder works, though use half the amount since it’s more concentrated.
Out of turmeric? The color won’t be as vibrant, but the curry still tastes amazing without it.
Want more heat? Double that chili powder or toss in fresh chilies.
Coconut milk instead of butter creates an even creamier finish that’s absolutely divine.
What to Serve with Creamy Goan King Prawn Curry
Once you’ve got that gorgeous, aromatic curry bubbling away, you’ll want something that can handle all those bold flavors without getting overwhelmed.
Steamed basmati rice is my go-to sidekick here. It soaks up that spiced tomato base like a champ while staying neutral enough to let the prawns shine.
Fresh naan bread works beautifully too, especially if you can snag some garlic naan. Those soft, pillowy pockets are perfect for scooping up every last drop of sauce.
I also love adding a simple cucumber raita on the side to cool things down between bites.
Final Thoughts
This Goan king prawn curry recipe proves that restaurant-quality flavors don’t require a culinary degree or a pantry full of exotic ingredients.
With just a handful of spices and some basic technique, you’ll create something that tastes like it took hours to develop.
I love how forgiving this curry is. Slightly overcooked prawns? The creamy sauce covers for you.
Can’t find king prawns? Regular ones work fine.
It’s the kind of recipe that builds confidence in your kitchen abilities while delivering serious flavor payoff that’ll have everyone asking for seconds.
Goan King Prawn Curry
Equipment
Ingredients
- 500-600 g raw king prawns shell on
- 1 medium onion
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter plus extra to finish
- 2 fresh garlic cloves crushed
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon medium chili powder
- 8 ounces chopped tomatoes
- Salt to taste
- Fresh coriander to garnish
Instructions
- Chop one medium onion coarsely.
- Heat the olive oil and half the butter in a large pan. Sweat the onions with crushed garlic for 4-5 minutes until softened.
- Add the ground ginger, turmeric, cumin and chilli powder and fry for 2-3 minutes until fragrant.
- Add the chopped tomatoes and salt, then cook for 5 minutes until the sauce thickens slightly.
- Add the prawns to the sauce and cook for 4-5 minutes until pink and cooked through.
- Remove from heat and stir in 1-2 teaspoons of butter for richness.
- Garnish with chopped fresh coriander before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Prawns Instead of Fresh Ones?
I’d recommend thawing frozen prawns completely before cooking. They’ll release excess water if you don’t, which can dilute your curry’s flavor and affect the texture of the final dish.
How Long Does Leftover Prawn Curry Last in the Refrigerator?
I’d recommend storing leftover prawn curry in the refrigerator for no more than 2-3 days. Make certain it’s completely cooled before refrigerating and reheat thoroughly before serving to guarantee food safety.
What’s the Best Way to Devein Prawns Before Cooking?
I’ll show you the easiest method: make a shallow cut along the prawn’s back, then rinse under cold water to remove the dark vein. You can also use a deveining tool for quicker results.
Can This Curry Be Made in Advance and Reheated?
I wouldn’t recommend making this curry in advance since prawns become rubbery when reheated. You can prepare the sauce ahead and add fresh prawns when you’re ready to serve.
How Do I Adjust Spice Levels for Children?
I’d reduce the chili powder by half or omit it entirely for children. You can also add a splash of coconut milk to mellow the heat and make it creamier and milder.