Prawns Hooman

The best thing about prawns is that they take on the flavour of whichever ingredients they are cooked with. This is a Goan speciality wherein the prawns are cooked in a highly flavourful coconut gravy that can be best enjoyed with steamed rice.

New Update
Prawns Hooman 1 - YT

Prawns Hooman

Main ingredients Medium prawns, Turmeric powder, Scraped fresh coconut, Garlic, Coriander seeds, Cumin seeds, Dried red chillies, Tamarind pulp, Green chillies, Fresh coriander leaves, Onions, Tomatoes, Radish, Coconut milk
Cuisine Goan
Course Main course seafood
Prep time 15-20 minutes
Cook time 15-20 minutes
Serve 4
Taste Spicy
Level of cooking Easy
Others Non vegetarian


  • 12-16 medium prawns, peeled and deveined
  • ½ teaspoon turmeric powder
  • ½ cup scraped fresh coconut
  • 8-10 garlic cloves
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 6-8 dried red chillies
  • 1 tablespoon tamarind pulp
  • Salt to taste
  • 4 green chillies, slit
  • 3 tablespoons chopped fresh coriander leaves
  • 2-3 tablespoons oil
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 1 medium radish, grated
  • ¼ cup coconut milk
  • Fresh coriander sprig for garnish


  1. Take prawns in a bowl, add salt and ¼ teaspoon turmeric powder and mix well. Set aside for 10-15 minutes.
  2. Put coconut, garlic, coriander seeds, cumin seeds, dried red chillies, tamarind pulp, remaining turmeric powder, salt, 2 green chillies and 1 tablespoon coriander leaves into a grinder jar. Add 1 cup water and grind to a fine paste.
  3. Heat oil in a deep non-stick pan, add onions and sauté till translucent.
  4. Add tomatoes, remaining green chillies and salt, mix and sauté till tomatoes are pulpy.
  5. Add the ground paste and mix well. Add radish, 1 tablespoon coriander leaves and mix well. Sauté for 2-3 minutes.
  6. Add ½ cup water and mix well. Add marinated prawns, mix well and cook for 4-5 minutes. Add coconut milk, remaining coriander leaves and mix well. Cook for 2 minutes.
  7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.