Goan King Prawn Curry

This vibrant Goan king prawn curry brings the coastal flavors of India straight to your kitchen. Succulent prawns swim in a fragrant tomato-based sauce infused with aromatic spices like turmeric, cumin, and ginger. Ready in just 30 minutes, this restaurant-quality dish pairs perfectly with steamed rice for an impressive yet accessible weeknight dinner.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Prawns

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

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

Keep prawns shell-on for maximum flavor, but peel before serving if preferred

Regular prawns can substitute king prawns if unavailable

Adjust chili powder to taste - start with less if sensitive to heat

Fresh ginger can replace ground ginger - use 1 tablespoon grated

Curry tastes better the next day as flavors develop overnight

Serve with basmati rice, naan bread, or crusty bread to soak up the sauce

Can be made dairy-free by omitting butter and using extra olive oil

Nutrition