Hot and sour Goan prawn curry with pilau rice Recipe

Goan cooking is generally considered incomplete without fish and so for this recipe, we have chosen prawns for a quick and easy mid week supper. The 'hot' part of the recipe will come from the red chilli, the 'sour' part from the tamarind paste. A background blend of spices will add depth of flavour, all in just 30 minutes.

  • Preparation
  • Cooking time
  • Rest time
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(25 votes) 3.9/5

Les ingrédients

Pour people
  • King prawn(s) : 30 whole
  • Sunflower oil : 30 ml
  • Onion(s) : 1 whole
  • Fresh ginger : 30 g
  • Fresh coriander : 0.5 bunch
  • Garlic clove(s) : 2 whole
  • Cumin seed(s) : 1 Tsp
  • Cinnamon stick(s) : 1 whole
  • Tamarind paste : 30 g
  • Maldon salt : 6 pinch(es)
  • Ground turmeric : 5 g
  • Red chilli(s) : 2 whole
  • Tinned chopped tomatoes : 400 g
  • Lime(s) : 1 whole
  • For the garnish(es)
  • Basmati rice : 300 g
  • Maldon salt : 6 pinch(es)
  • Green cardamon pods : 4 whole
  • Cinnamon stick(s) : 1 whole
  • Water : 450 ml


  • ETAPE 1

    Remove the shells from the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.

    Peel and finely chop the onions, the garlic clove and the fresh ginger - keeping all the ingredients separate from each other. Cut the chilli in half, remove the seeds and finely slice. Pick the leaves from the coriander and roughly chop.

    Heat a frying pan, add a little vegetable oil and cook the chopped onion with the cumin seeds. Once the onion is translucent, add the chilli, the chopped garlic and the ginger. Cook for 3 minutes then add the cinnamon stick and turmeric. Cook for a further 2 minutes before adding the tamarind paste. Add the prawns, season with salt and then add the chopped tomatoes. Simmer gently until the prawns are cooked.

    Finish the curry with chopped coriander leaves, a wedge of lime and serve with rice.


    Place the rice in a saucepan and cover with the water (1 and a half times the quantity of rice). Add the cinnamon stick, cracked cardamom pods and salt. Bring to the boil. Once boiling, reduce the heat to a simmer and cover with a lid.

    Cook the rice for 10-12 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and allow the rice to finish cooking away from the heat. Break the rice up with a fork just before serving with the curry.

Chef's tip

«Adjust the saltiness, sourness and spiciness according to your palate. If you want the curry more sour add more tamarind or a squeeze of lime, for more heat add more chillies.»

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