Entree: India – Goa – गोवा झींगा करी ➤ Govā jhīṅgā karī (Goan prawn curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 24 min

Total 36 min

Ingredients

- 1.5 lb (680 g) tiger prawns, peeled and deveined
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 6 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, minced
- 2 green chiles, slit (adjust to taste)
- 1 large tomato, chopped
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (6 g) salt, or to taste
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Heat oil in a heavy-bottomed pan over medium heat. Add sliced onion and sauté until golden brown, about 8–10 minutes.
2. Add garlic, ginger, and green chiles and cook 1–2 minutes until fragrant.
3. Stir in ground coriander, cumin, and turmeric; cook 30–60 seconds to bloom the spices.
4. Add chopped tomato and cook until softened, about 4 minutes. Add tamarind paste and water, simmer 2 minutes.
5. Pour in coconut milk, bring to a gentle simmer, then add tiger prawns. Cook 4–6 minutes until prawns are opaque and cooked through.
6. Taste and adjust salt or tamarind for acidity. Garnish with cilantro and serve hot with steamed rice or bread.