Goan Prawn Curry

Here’s a lovely delicate, creamy and coconutty prawn curry. It’s pretty mild (unless you want to turbocharge it with chilli), so it should suit the whole family,

We simply adore southern Indian curries, having lived there a while back. The curries are much lighter and fresher than northern curries (which is what most British curry houses model their food on), and lend themselves well to seafood.

Get our lovely Healthy Bites newsletter each week!

Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.

Goan Prawn Curry

No ratings yet
Cook Time 30 minutes
Total Time 30 minutes
Course Main Courses
Servings 5 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegan, Vegetarian



Main Curry


  • Put the rice into boiling salted water and cook until soft (usually 20-25 minutes)
  • Place all the paste ingredients into the food processor and blend until a fine paste.
  • In a frying pan, fry the onion and ginger in the coconut oil until the onion is translucent and soft.
  • Add the garlic, tinned tomatoes, coconut milk and lime.
  • Bring it up to simmer and then add the paste.
  • Cover and let simmer for 10-15 mins or so to reduce and little and thicken.
  • Add the prawns, cherry tomatoes and the spinach. Cook until the prawns are pink and not too tightly curled.
  • Season and serve with the cooked basmati rice


Cooks’ Tips:
  • If you can get fresh curry leaves, all the better. Pop them in at the beginning with the onion in the coconut oil.
  • If you like, you can substitute ghee for coconut oil.
  • To make vegetarian or vegan, substitute tofu for the prawns
Tried this recipe?Let everyone know how it was!


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.