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Goan prawn curry ladled over steamed rice and served in a white bowl with a fork on the side
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Goan Prawn Curry with Coconut (Ambot Tik)

Goan Prawn Curry with Coconut is a spicy, sour curry that comes from Goa and is also called Ambot Tik. Just serve this with steamed rice and you have a truly satisfying meal!
Course Main Course
Cuisine Goan, Indian
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Portions
Calories 268kcal
Author Richa

Ingredients

For the Prawns

  • 20 Jumbo Prawns or Shrimp approx 250 grams, cleaned and deveined, refer to Note 1

For the ground Masala

  • 8-10 Dried Kashmiri Red Chillies
  • 6 Garlic Cloves
  • 1 teaspoon whole Peppercorns
  • 1 tablespoon Whole Coriander Seeds
  • 1 teaspoon Cumin seeds
  • 1 Small knob of Tamarind sub with 1 teaspoon Tamarind Paste
  • 1 teaspoon Turmeric Powder
  • ½ cup freshly grated Coconut
  • 1 cup Coconut Milk

For the Curry

  • 2 tablespoons Coconut Oil
  • 1 tablespoon finely minced Ginger
  • ½ cup finely chopped Onions
  • ½ cup finely chopped Tomatoes
  • ¾ teaspoon Salt
  • 8-10 Curry Leaves

Instructions

  • Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
  • In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
  • Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly.
  • Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes (cooking times will change based on the size of prawns used - refer to notes below). Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.

Video

Notes

Note 1 - If you are using frozen prawns, refer to my detailed post on how to defrost prawns - https://myfoodstory.com/defrost-prawns-safely/
Note 2 - Tips for the perfect Goan Prawn Curry:
  • Wash, clean and devein the prawns before using. Do not skip this step as it is imperative to ensure food safety when consuming seafood. 
  • If available, use freshly grated coconut and fresh or homemade coconut milk. If you are buying frozen, look for 'freshly grated frozen coconut'. Its different from dessicated coconut which will change the flavour completely
  • Be sure to cook the ground masala until all the raw smell goes, at least 10 minutes
  • Make sure to only add defrosted prawns. Adding frozen prawns will leave out water in the pan making the curry diluted. 
  • Don't overcook the prawns. Cook jumbo prawns for 7-8 minutes, medium prawns for 4-5 minutes and small prawns for only 2-3 minutes. 

Nutrition

Calories: 268kcal | Carbohydrates: 10g | Protein: 9g | Fat: 23g | Saturated Fat: 20g | Cholesterol: 76mg | Sodium: 247mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 4mg