How to make Saraswat Prawn Curry - Prawns sauteed with onion and cooked in a typical saraswat coconut masala

This recipe is contributed by Member neelima patkar.

Main Ingredients : Prawn (small) (छोटे प्रॉन्स), Coconut (नारियल)

Cuisine : Goan

Course : Main Course Seafood

Saraswat Prawn Curry

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

You can also find more Main Course Seafood recipes like Sunheri Angoori Machhli, Seafood Medley, Crab Sukhe, Baked Fish Fillet With Citrus Sauce.

Saraswat Prawn Curry Recipe Card

Saraswat Prawn Curry

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Saraswat Prawn Curry Recipe

  • Prawn (small) shelled and deveined 20

  • Coconut grated 1/2

  • Onion finely chopped 1 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • For masala

  • Oil 2 teaspoon

  • Coriander seeds 1 1/2 teaspoon

  • Black peppercorns 10-15

  • Onion chopped 1 teaspoon

  • Tamarind paste 1 tablespoon

  • Red chilli powder 1 1/2 teaspoon

  • Salt to taste


Step 1

Grind together the grated coconut, coriander seeds, black peppercorns, chopped onion, tamarind paste, red chilli powder and salt into a smooth masala.Heat oil in a non-stick pan.

Step 2

Add onion, salt and turmeric powder. Mix well and cook on medium heat until onion turns light brown.

Step 3

Add prawns, ground masala and sufficient water to get a curry consistency.

Step 4

Stir to mix and cook for two minutes.Dissolve the atta in a little water and add to the prawns.

Step 5

Mix well, adjust the salt and add red chilli powder.

Step 6

Mix again and cook for another two minutes. Serve hot with steamed rice or phulkas.

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